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Beef Fajita and Quick-Cook Brown Rice Bowls

Name: Beef Fajita and Quick-Cook Brown Rice Bowls with Pico de Gallo, Roasted Corn, Peppers and Spinach
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 250 g Ground Beef; 1 unit(s) Tomato; 1 cup Quick Cook Brown Rice; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Lime; 7 g Cilantro; 2 unit(s) Garlic, cloves; 56 g Baby Spinach; 113 g Corn Kernels; 6 g Smoked Paprika-Garlic Blend; 1 unit(s) Shallot; 1 tbsp Oil*

with Pico de Gallo, Roasted Corn, Peppers and Spinach

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Tags:

New

•High Protein

Allergens:

Sulphites

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Ground Beef

1 unit(s)

Tomato

1 cup

Quick Cook Brown Rice

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Lime

7 g

Cilantro

2 unit(s)

Garlic, cloves

56 g

Baby Spinach

113 g

Corn Kernels

6 g

Smoked Paprika-Garlic Blend

(Contains: Sulphites May contain traces of: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

1 unit(s)

Shallot

Not included in your delivery

1 tbsp

Oil*

Nutrition Values

Calories730 kcal

Fat28 g

Saturated Fat8 g

Carbohydrate90 g

Sugar12 g

Dietary Fiber9 g

Protein36 g

Cholesterol75 mg

Sodium120 mg

Trans Fat0.5 g

Potassium1450 mg

Calcium100 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.

Utensils

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Zester

•Small Bowl

•Baking Sheet

•Large Non-Stick Pan

Cooking Steps

Before starting, preheat the oven to 450°F. Wash and dry all produce.
Briefly rinse rice.
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.
To the boiling water, add rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

Peel, then mince or grate garlic.
Cut tomatoes into 1/4-in pieces.
Peel, then cut shallot into 1/4-inch pieces.
Core, then cut pepper into 1/2-inch slices.
Roughly chop cilantro.
Zest, then juice half the lime (use whole lime for 4 servings). Cut any remaining lime into wedges.
To a small bowl, add half the shallots and lime juice, then stir to combine. Set aside.

To an unlined baking sheet, add peppers and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, if you like, then toss to combine.
Roast in the middle of the oven for 10-12 min, stirring halfway through, until tender.

In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
When the pan is hot, add beef, remaining shallots, half the garlic, Smoked Paprika-Garlic Blend and corn. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1/4 tbsp oil per batch.) Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
Add 3 tbsp (6 tbsp) water and cook for 1-2 min. Season with salt and pepper, if you like. Stir to combine.

To the small bowl with shallots and lime juice (from step 2), add tomato, remaining garlic, half the lime zest and half the cilantro. Season with salt and pepper, if you like. Stir to combine.