Saucy Louisiana Beef, Bean & Corn Burrito Bowl
with Garlic Rice & Cherry Tomato Salsa
Tonight, put together a bountiful bowl full of Mexican flavours! With spiced beans, zingy salsa, charred corn, saucy beef and fragrant rice, every bite of this bright meal is as good as the next!
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly 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 tin
red kidney beans
1 bag
herbs
1 packet
beef mince
1 packet
enchilada sauce
1 packet
sour cream
(Contains Milk; )
1 tin
sweetcorn
1
tomato
½
lemon
½
Brown Onion
2 clove
garlic
1 sachet
Louisiana spice blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
½ tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat 1/2 the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Drain the sweetcorn. Drain and rinse 1/2 the red kidney beans. Roughly chop tomato and herbs. Slice lemon into wedges. Thinly slice onion.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• SPICY! The spice blend is mild, but use less if you're sensitive to heat. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion until tender, 4-5 minutes. • Add beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes. • Add red kidney beans and Louisiana spice blend and cook, stirring, until coated and fragrant, 1-2 minutes. • Add enchilada sauce, the brown sugar and remaining butter and simmer until heated through, 1-2 minutes.
• To the bowl with the charred corn, add tomato, herbs, a squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste.
• Divide garlic rice between bowls. Top with saucy beans. • Top with charred corn salsa, shredded Cheddar cheese and sour cream. Serve with any remaining lemon wedges. Enjoy!