Cheesy Southwest Ground Beef Pilaf
with Peppers and Chives- Milk
- Soy
- Sulphites
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
Ingredients: Ground beef • Sweet bell pepper • Basmati rice • Lime • Yellow onion • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Beef stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour) • Chives • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide) • Garlic.
Ingredients
250 g
Ground Beef
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Sweet Bell Pepper
56 g
Yellow Onion, chopped
1 unit(s)
Lime
7 g
Chives
1 unit(s)
Garlic, cloves
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
7.5 g
Beef Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
6 g
Southwest Spice Blend
(May be present: Milk, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the stock powder. 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.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Thinly slice chives.
- Peel, then mince or grate garlic.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When the pan is hot, add onions. Cook for 2 min, stirring occasionally, until beginning to soften.
- Add beef and peppers. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with salt.
- Carefully drain and discard excess fat.
- To the same pan, add Southwest Spice Blend, tomato sauce base, remaining stock powder, 1 tbsp (2 tbsp) lime juice, 1 tsp (2 tsp) lime zest and 3 tbsp (6 tbsp) water. Cook for 1-2 min, scraping any brown bits from the pan, until fragrant.
- When the rice is done, to the pan with beef-veggie mixture, add rice and half the cheese, then stir to combine. Cook for 1-2 min, stirring often, until cheese melts. Season with salt.
- Divide pilaf between bowls.
- Sprinkle chives and remaining cheese over top.
- Squeeze a lime wedge over top.
