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Mexican Beef Burrito Bowl

Mexican Beef Burrito Bowl

with Brown Rice and Sweet Red Pepper Salsa

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A deconstructed burrito? What fun! Delicious seared beef teams up with hearty brown rice and beans, sweet red pepper salsa and citrusy lime crema.

Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Beef Strips

½ cup

Sprouted Brown Rice

1 can

Black Beans

230 g

Red Bell Pepper

10 g

Cilantro

1 tbsp

Tomato Paste

2 tbsp

Mexican Seasoning

1 unit

Vegetable Broth Concentrate

113 g

Corn Kernels

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 unit

Lime

56 g

Red Onion

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3339 kJ
Calories798 kcal
Fat16 g
Saturated Fat3 g
Carbohydrate98 g
Sugar10 g
Dietary Fiber22 g
Protein58 g
Cholesterol86 mg
Sodium1914 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Cups
Small pot
Strainer
Zester
Large Non-Stick Pan
Measuring Spoons
Small Bowl
Instructionsarrow up iconarrow up icon
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1

In a small pot, combine the rice and 1 1/4 cups salted water (double for 4 people). Bring it to a boil over high heat, then reduce the heat to medium-low. Cover with a lid and simmer until the rice is tender, 25-28 min. (Drain when the rice is cooked through, and return to the pot.)

2

Meanwhile, wash and dry all produce.* Drain and rinse the beans. Core, then cut the bell pepper(s) into 1/2-inch pieces. Roughly chop the cilantro. Zest and juice half the lime (1 lime for 4 people). Cut the remaining lime into wedges.

3

Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the bell peppers and onions. Cook, stirring often, until the peppers are tender-crisp, 4-5 min. Stir in the tomato paste and 2 tbsp water (double for 4 people). Season with salt and pepper. Transfer to a small bowl and cover to keep warm.

4

Pat the beef strips dry with paper towels. Season with salt and pepper. Heat the same pan over medium-high heat. Add a drizzle of oil, then half the beef. Sprinkle with half the Mexican Seasoning. Cook until golden-brown, 1-2 min per side. Repeat with the remaining beef and remaining Mexican seasoning.

5

Stir in the broth concentrate(s), corn and beans into the drained rice. In a small bowl, stir together the lime zest, lime juice and sour cream. Season with salt and pepper.

6

Divide the rice, beef and red pepper salsa between bowls. Top with a sprinkle of cilantro and a dollop of crema. Squeeze over a lime wedge, if desired.