One-Pot Beef and Sweet Corn Jambalaya
with Fresh Chives- Soy
- Sulphites
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
Ingredients: Ground beef • Green pepper • Roma tomato • Basmati rice • Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • Mirepoix (onion, carrot, celery) • Thaw-friendly corn (corn, modified vinegar) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Chives • Cajun spice blend (dehydrated vegetables (garlic, onion), paprika powder, spices and herbs, corn starch, cayenne pepper, canola oil, oleoresin paprika, silicon dioxide).
Ingredients
250 g
Ground Beef
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
113 g
Mirepoix
2 unit(s)
Tomato
1 unit(s)
Green Bell Pepper
113 g
Corn Kernels
7 g
Chives
5 g
Cajun Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
½ cup
Marinara Sauce
(May be present: Fish, Soy, Egg, Sulphites, Tree nuts, Crustaceans, Gluten, Sesame, Milk, Wheat, Mustard)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
Not included in your delivery
1 tbsp
Butter*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Core, then cut pepper into 1/2-inch pieces.
- Heat a large pot over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, beef, corn and peppers. Season with salt and pepper.
- Cook for 4-6 min, breaking up beef into smaller pieces, until veggies have softened and beef is cooked through.** Transfer to a plate. Cover to keep warm.
- Reheat the same pot over medium-high.
- Add 1 tbsp (2 tbsp) oil, mirepoix. Cook for 2-4 min, stirring often, until veggies are tender-crisp.
- To pot of veggies, add rice and Cajun Spice Blend. Cook for 1-2 min, stirring often, until rice is toasted.
- Add marinara, stock powder and 1 1/2 cups (2 1/2 cups) water. Bring to a boil over high.
- Reduce heat to low. Cover and cook without stirring for 14-18 min, until rice is tender and liquid has absorbed.
- While jambalaya cooks, thinly slice chives.
- Cut tomato into 1/4-inch pieces. Season with salt and pepper.
- When rice is done, remove from heat. Let sit for 5 min, still covered.
- Fluff jamablaya with a fork. Stir in beef, corn and peppers.
- Divide jambalaya between bowls.
- Sprinkle tomatoes and chives over top.
If you've opted to get beef, when pot is hot, add 1 tbsp (2 tbsp) butter, beef, corn and peppers. Season with salt and pepper. Cook for 4-6 min, breaking up beef into smaller pieces, until veggies have softened and beef is cooked through.** Transfer to a plate. Cover to keep warm. Continue with recipe as written.
