Beef and 'Elote' Bowls
with Feta and Cilantro-Lime Mayo
This quick bowl is bursting with flavours of Mexican street food. Elote -- grilled corn, topped with seasonings, cheese, mayo and herbs -- provides the ultimate inspiration for this easy stovetop rice bowl.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
¾ cup
Basmati Rice
113 g
Corn Kernels
113 g
Baby Tomatoes
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
7 g
Cilantro
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
16 g
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 unit(s)
Lime
1 unit(s)
Red Onion
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
4 tsp
Oil*
0.13 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 cup (2 cups) water and vegetable stock powder and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-15 min. Remove from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1 tsp (2 tsp) oil, then corn. Season with salt and pepper. Cover and cook, stirring occasionally, until deep golden brown, 5-6 min.
- Remove from heat, then transfer corn to a plate.
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Roughly chop cilantro.
- Halve tomatoes
- To a small bowl, add tomatoes, 1/2 tbsp (1 tbsp) lime juice, a pinch of sugar and 1 tsp (2 tsp) oil. Season with salt and pepper, then combine.
- Reheat the same pan (from step 2) over medium-high. When hot, add 2 tsp (4 tsp) oil, then beef and onions. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Add corn, Enchilada Spice Blend and 2 tbsp (1/4 cup) water. Cook for 1 min, stirring often, until fragrant. Season with salt and pepper, if you like.
- Meanwhile, in a small bowl, combine mayo, lime zest, remaining 1 tsp (2 tsp) lime juice and half the cilantro.
- Divide rice, beef and corn between bowls.
- Top with tomatoes.
- Drizzle with cilantro-lime mayo.
- Sprinkle with feta and remaining cilantro.
- Squeeze a lime wedge over top, if you like.
