Tex-Mex Beef Burrito Rice Bowl
with Cheddar, Corn Salsa & Yoghurt
Dig into a bowl of Tex-Mex delights! From tender and mildly spiced beef strips to a charred corn salsa and tasty garlic rice, this colourful meal gets a smattering of Cheddar cheese and a dollop of cooling yoghurt to bring the whole flavoursome feast together!
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
½ tin
sweetcorn
1
tomato
1
cucumber
1 packet
beef strips
3 clove
garlic
1 sachet
Tex-Mex spice blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
¼ tsp
salt
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water and the 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!
SPICY! This is a mild spice blend, use less if you're sensitive to heat. While the rice is cooking, drain the sweetcorn (see ingredients). Roughly chop the tomato and cucumber. In a large bowl, combine the Tex-Mex spice blend, remaining garlic and a drizzle of olive oil, then season with salt and pepper. Add the beef strips and toss to coat. Set aside.
Heat a large frying pan over a high heat. Cook the sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl and allow to cool slightly. TIP: Cover the pan with a lid if the corn kernels are "popping" out.
Add the tomato and cucumber to the charred corn. Drizzle with olive oil and the white wine vinegar, season to taste and toss to combine. Set aside.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.
Divide the garlic rice between bowls. Top with the Tex-Mex beef strips, charred corn salsa and Greek-style yoghurt. Sprinkle with the shredded Cheddar cheese.