Mexican Beef & Pork Rice Bowl
with Creamy Corn Slaw & Cheddar
Yes, we’re putting everything in a bowl tonight, how else are we to contain this much yumminess? So, let’s add basmati rice and spiced beef and pork mince, creamy slaw and shredded Cheddar cheese for those Mexican-style vibes. Go ahead and lick the bowl clean when you’re done!
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
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
1
carrot
1 tin
sweetcorn
1 packet
beef & pork mince
1 packet
tomato paste
1 sachet
Mexican Fiesta spice blend
1 packet
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
coriander
Not included in your delivery
olive oil
¼ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain and set aside.
• Meanwhile, grate carrot. Drain sweetcorn.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook beef & pork mince and carrot, breaking up with a spoon, until browned, 4-5 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Reduce heat to medium, add tomato paste and Mexican Fiesta spice blend, and cook, until fragrant, 1-2 minutes. • Add the water, and cook until slightly reduced, 1-2 minutes. Remove from heat and season.
• In a large bowl, combine corn, shredded cabbage mix, mayonnaise and a drizzle of white wine vinegar. Season to taste. • Divide rapid rice between bowls. Top with Mexican beef and pork and creamy corn slaw. • Sprinkle with shredded Cheddar cheese and tear over coriander to serve. Enjoy!