Loaded Beef Chilli Bowl
with Garlic Rice & Cheddar Cheese
This fantastic bowl starts with fluffy garlic rice and adds a soul-satisfying chilli made with beef mince, warming spices and veggies to make it whole. With the addition of Cheddar cheese and a cucumber salsa, we can guarantee deliciousness in every bite.
Keep an eye out...Due to recent sourcing challenges, we’ve replaced brown rice with basmati rice, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
basmati rice
1
cucumber
1
carrot
1 packet
beef mince
1 packet
tomato paste
½ tin
Crushed & Sieved Tomatoes
½ tin
sweetcorn
3 clove
garlic
1 sachet
Mexican Fiesta spice blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
40 g
butter
(Contains Milk; )
1.5 cup
water
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt 1/2 the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and a generous pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, drain the sweetcorn (see ingredients). Roughly chop the cucumber. Finely chop the garlic. Grate the carrot.
In a small bowl, combine the cucumber and a drizzle of white wine vinegar. Season to taste. Stir and set aside.
SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the sweetcorn until lightly browned, 4-5 minutes. Add the beef mince and cook, breaking it up with a spoon, until browned, 3-4 minutes. Add the remaining garlic, tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute.
TIP: Cover the pan with a lid if the kernels are "popping" out.
Reduce the frying pan to a medium heat, then add the crushed & sieved tomatoes. Simmer until thickened, 5-6 minutes. Stir through the remaining butter and salt. Season with pepper.
Divide the garlic rice between bowls. Top with the beef chilli, dressed cucumber, shredded Cheddar cheese and Greek-style yoghurt.