HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Beef Burrito Bowl
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.


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Beef Strips

1 can

Black Beans

160 g

Sweet Bell Pepper

7 g


1 tbsp

Tomato Paste

2 tbsp

Mexican Seasoning

1 unit

Vegetable Broth Concentrate

113 g

Corn Kernels

3 tbsp

Sour Cream


1 unit


56 g

Red Onion, chopped

¾ cup

Basmati Rice

Not included in your delivery

3 tbsp


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
Utensilsarrow down iconarrow down icon
Measuring Spoons
Medium Pot
Measuring Cups
Paper Towel
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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.