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Mexican Beef Burrito Bowl

Mexican Beef Burrito Bowl

with Jewelled Rice and Sweet Pepper Salsa

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A deconstructed burrito? Yes, please! Delicious seared beef teams up with hearty basmati rice with black beans served with a sweet bell 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

1 can

Black Beans

160 g

Sweet Bell Pepper

7 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, chopped

¾ cup

Basmati Rice

Not included in your delivery

3 tbsp

Oil*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3556 kJ
Calories850 kcal
Fat30 g
Saturated Fat70 g
Carbohydrate102 g
Sugar10 g
Dietary Fiber10 g
Protein45 g
Cholesterol85 mg
Sodium1930 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Medium Pot
Measuring Cups
Paper Towel
Strainer
Large Non-Stick Pan
Small Bowl
Zester
Instructionsarrow up iconarrow up icon
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1

Charring' means to scorch the surface. In cooking terms, it means to deeply brown the surface of the meat or vegetable. This technique works best in a dry pan, without oil.

Wash and dry all produce.* Heat a medium pot over medium-high heat. When the pot is hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 3-4 min. Add rice and 1 tbsp tomato paste (dbl for 4 ppl). Cook, stirring often, until rice is coated, 1-2 min.

2

To the same pot, add 1 1/4 cups water (dbl for 4 ppl) and broth concentrate(s). Bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Meanwhile, drain and rinse beans. Core, then cut bell pepper(s) into 1/2-inch pieces. Roughly chop cilantro. Pat beef dry with paper towel, then cut into 1-inch pieces. Season with salt and pepper.

3

Heat a large non-stick pan over medium-high heat. When hot, add corn and peppers to the dry pan. Cover and cook, stirring once halfway through cooking, until 'charred' or dark golden-brown, 4-5 min. Season with salt and pepper. Transfer to a medium bowl and cover to keep warm.

4

To the same pan, add 1 tbsp oil, then half the beef. Sprinkle over half the Mexican seasoning. Cook, until golden-brown, 1-2 min per side. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Transfer to a plate. Repeat with 1 tbsp oil, remaining beef and half the Mexican seasoning.

5

Zest and juice half the lime (1 lime for 4 ppl). Cut remaining lime into wedges. In a small bowl, stir together sour cream, lime zest and half the lime juice. Season with salt and pepper. In the medium bowl with corn-pepper mixture, stir in remaining lime juice and half the cilantro. Set aside.

6

Fluff rice with a fork, then season with salt. Stir in beans. Divide rice, beef and corn and pepper salsa between bowls. Top with remaining cilantro and a dollop of crema. Squeeze over a lime wedge, if desired.