Mexican Beef & Rice Bake
with Capsicum & Cheddar Cheese
Get ready for a fiesta of flavours with this tonight’s rice bake! Packed with Tex-Mex spiced beef, fluffy rice, and loads of gooey melted cheese, each bite is pure comfort with a spicy kick. Top it off with a dollop of creamy mayo, and you’ve got a crowd-pleasing dish that’s fun, filling, and fabulously flavourful.
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
Garlic
1
Basmati Rice
1
Capsicum
1
Sweetcorn
1
Carrot
1
Lemon
1
Beef Mince
1
Tex-Mex Spice Blend
1
Tomato Paste
1
Vegetable Stock Powder
1
Shredded Cheddar Cheese
(Contains Milk; )
1
Mayonnaise
(Contains Egg; )
Not included in your delivery
1
olive oil
1
butter
(Contains Milk; )
Nutrition Values
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) 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. • Keep covered until rice is tender and water is absorbed, 10 minutes (the rice will finish cooking in its own steam, so don't peek!).
• While rice is cooking, cut capsicum into bite-sized chunks. • Drain the sweetcorn. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook capsicum and corn, tossing, until lightly browned, 4-5 minutes . Transfer to a medium bowl. • Meanwhile, grate carrot. Zest lemon, then cut into wedges.
TIP: Cover the pan with a lid or foil if the kernels are “popping” out. Little chefs: Don your goggles and help peel off the onion's outer layer! Older kids can also help grate the carrot under adult supervision.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook beef mince and carrot and cook, breaking up mince with a spoon, until cooked through, 5-6 minutes.
TIP: For best results, drain the oil from the pan at the end of this step.
• SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add Tex-Mex spice blend and cook until fragrant, 1 minute. • Add tomato paste (see ingredients), the water (for the beef) and vegetable stock powder. Simmer until thickened, 2-3 minutes.
• Preheat grill to high. • To pan with the beef, add rice, lemon zest, capsicum and corn, gently stirring to combine. Season with salt and pepper to taste. Transfer to a baking dish. Sprinkle with shredded Cheddar cheese. Grill until lightly golden, 6-8 minutes.
Little chefs: Help sprinkle the cheese on top.
• Divide Mexican beef and rice bake between plates. • Serve with lemon wedges and mayonnaise. Enjoy!
Little chefs: Add the finishing touch by dolloping over the sour cream!