Healthy Product Line Vibrant Beef Fajita and Brown Rice Bowl

Name: Healthy Product Line Vibrant Beef Fajita and Brown Rice Bowl 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; 1 unit(s) Yellow Onion; 56 g Baby Spinach; 113 g Corn Kernels; 6 g Smoked Paprika-Garlic Blend; 1 tbsp Oil*

with Pico de Gallo, Roasted Corn, Peppers and Spinach

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Tags:

Healthy

Allergens:

Sulphites

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.

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

1 unit(s)

Yellow Onion

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)

Not included in your delivery

1 tbsp

Oil*

Nutrition Values

Calories740 kcal

Fat28 g

Saturated Fat8 g

Carbohydrate92 g

Sugar12 g

Dietary Fiber10 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

•Large Non-Stick Pan

•Baking Sheet

Cooking Steps

Before starting, preheat the oven to 450°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.
To the boiling water, stir in 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 onion into 1/4-inch pieces.
Core, then cut pepper into 1/2-inch slices.
Roughly chop cilantro.
Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.

In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
When the pan is hot, add beef and corn. Cook for 3-5 min, breaking up beef into smaller pieces until no pink remains.**
Add half the onions, smoked paprika and half the garlic. Cook for 3 min, stirring often, until fragrant. Season with salt and pepper, if desired.
Add

To a small bowl, add tomato, remaining onions, remaining garlic, half the lime zest, lime juice and half the cilantro. Season with salt and pepper, if desired. Stir to combine.

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