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Beef and Corn Skillet Rice

Beef and Corn Skillet Rice

with Cheese and Sour Cream
4.0(33)
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Calories
: 
930 kcal
Protein
: 
46g protein
Preparation Time
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Mustard
  • Mustard
  • Milk
  • Tree nuts
  • Fish
  • Egg
  • Sesame
  • Crustaceans
  • Gluten
  • Sulphites
  • Soy
  • Wheat
  • May contain traces of allergens
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
serving amount

250 g

Ground Beef

¾ cup

Basmati Rice

113 g

Mirepoix

113 g

Corn Kernels

2 unit(s)

Green Onion

¾ cup

Mozzarella Cheese, shredded

(Contains: Milk)

1 unit(s)

Sour Cream

(Contains: Milk)

2 tbsp

Tomato Sauce Base

(May contain traces of: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)

1 tbsp

Tex-Mex Paste

(Contains: Mustard May contain traces of: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)

1 unit(s)

Chicken Broth Concentrate

1 tbsp

Garlic Puree

(May contain traces of: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)

Not included in your delivery

0.06 tsp

Salt*

1 tbsp

Oil*

0.06 tsp

Pepper*

1 tbsp

Unsalted Butter*

(Contains: Milk)

Calories930 kcal
Fat44 g
Saturated Fat19 g
Carbohydrate87 g
Sugar9 g
Dietary Fiber5 g
Protein46 g
Cholesterol130 mg
Sodium1040 mg
Trans Fat2 g
Potassium1100 mg
Calcium450 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan

Cooking Steps

PDF
Cook rice
1
  • Once water is boiling, add broth concentrate, rice, tomato sauce base, half the garlic puree and 1 tbsp (2 tbsp) butter. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove the pot from heat. Set aside, still covered.
Cook corn
2
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then corn. Cover and cook, stirring occasionally, until charred, 5-6 min.
  • Remove from heat. Transfer corn to a plate, then cover to keep warm.
Cook beef and veggies
3
  • Once rice is cooked, reheat the same pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then beef and mirepoix. Cook, breaking up beef into smaller pieces, until veggies are tender and no pink remains, 5-6 min.**
Finish skillet rice
4
  • Add Tex-Mex paste, remaining garlic puree and 1/4 cup (1/3 cup) water to the pan. Cook, stirring often, until fragrant, 30 sec.
  • Add cooked rice and corn. Season with salt and pepper, to taste, then stir to combine.
  • Remove from heat, then sprinkle cheese over top. Cover with a lid, then set aside until cheese melts, 2-3 min.
Finish and serve
5
  • Meanwhile, thinly slice green onions.
  • Divide skillet rice between bowls.
  • Dollop with sour cream.
  • Sprinkle with green onions.
6

If you've opted to get beef, cook beef in the same way the recipe instructs you to cook the chorizo.** 

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