Mexican-Spiced Beef & Rice
with Avocado Salsa & Chipotle Aioli
Red is the colour of passion and we sure are passionate about what’s going into this bowl. Fall head over heels for the enchilada beef strips and feel those heart palpitations for the chipotle aioli on top. Take a deep breath and relax your tastebuds with a fluffy rice and avocado salsa to cool off.
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 bag
baby spinach leaves
1
tomato
1 packet
Mild Chipotle Sauce
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
beef strips
½ packet
enchilada sauce
1 bag
coriander
1
avocado
2
radish
1 sachet
Tex-Mex spice blend
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
½ tsp
brown sugar
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain, rinse with warm water and return to saucepan. Add the butter, season with salt, stir to combine and cover to keep warm.
• While rice is cooking, thinly slice radish. Roughly chop tomato and baby spinach leaves. Slice avocado in half, scoop out flesh and roughly chop. • In a small bowl, combine mild chipotle sauce and garlic aioli. Season to taste and set aside. • In a medium bowl, combine beef strips, Tex-Mex spice blend and a drizzle of olive oil. Season with salt and set aside.
• Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. • Remove pan from heat, add enchilada sauce (see ingredients), the brown sugar, a splash of water and toss to combine. Season to taste.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• While beef is cooking, add avocado, radish, tomato and spinach to a bowl and drizzle with white wine vinegar and olive oil. Season to taste and toss to combine. • Divide rice between bowls. Top with Mexican spiced beef and enchilada sauce. Serve with avocado salsa. Dollop over chipotle aioli. Tear over coriander. Enjoy!