Mexican Beef Burrito Bowl
with Jewelled Rice and Sweet Pepper Salsa
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.
Ingredients
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
(Contains Milk)
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
Utensils
Instructions
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.
