Barbacoa-Inspired Beef Rice Bowls
with Pico de Gallo, Tortillas and Avocado Crema- Milk
- Mustard
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
Ingredients: Ground beef • Avocado • Basmati rice • Red onion • Roma tomato • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Lime • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Tex mex paste (mustard) (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Cilantro.
Ingredients
250 g
Ground Beef
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
85 g
Tortilla Chips
(May be present: Sesame, Milk)
1 unit(s)
Avocado
1 unit(s)
Red Onion
1 unit(s)
Lime
1 unit(s)
Tomato
7 g
Cilantro
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
11 g
Chili-Cumin Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
1 tbsp
Tex-Mex Paste
(Contains: Mustard May be present: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
1 unit(s)
Beef Broth Concentrate
Not included in your delivery
1 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 400°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Peel, then cut onion into 1/8-inch pieces.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Cut tomato into 1/4-inch pieces.
- Roughly chop cilantro.
- To a medium bowl, add tomatoes, lime juice, half the cilantro, a quarter of the onions and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine
- Peel, pit, then cut avocado into 1/4-inch pieces.
- To a large bowl, add sour cream and avocado. Using a fork, mash avocado into sour cream until smooth. (NOTE: It's okay if there are still some chunks!) Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add beef, broth concentrate, three quarters of the Chili-Cumin Spice Blend, remaining onions and 1/2 tsp (1 tsp) sugar. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Add Tex-Mex paste and 2 tbsp (1/4 cup) water. Stir to combine.
- Meanwhile, to a foil-lined baking sheet, add tortilla chips.
- Drizzle 1/2 tbsp (1 tbsp) oil over top and sprinkle with remaining Chili-Cumin Spice Blend. Toss to coat.
- Toast in the top of the oven for 2-4 min, until golden and warmed through. (TIP: Keep your eye on tortilla chips so they don't burn!)
- Fluff rice with a fork, then stir in lime zest.
- Divide rice and tortilla chips between bowls.
- Top with beef, pico de gallo and avocado crema.
- Sprinkle remaining cilantro over top.
- Squeeze a lime wedge over top.
