Guyanese Pepperpot Spiced Beef and Rice
with Peppers, Snow Peas and Brown Sugar Onions- Soy
- Sulphites
- Wheat
- Wheat
- Milk
- Soy
- Peanuts
- Triticale
- Sulphites
- Tree nuts
- Mustard
- Sesame
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
Ingredients: Ground beef • Sweet bell pepper • Parboiled rice • Yellow onion • Snow peas • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Brown sugar • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Parsley • Ground cinnamon.
Ingredients
250 g
Ground Beef
¾ cup
Parboiled Rice
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
56 g
Snow Peas
7 g
Parsley
2 g
Cinnamon, ground
(May be present: Wheat, Milk, Soy, Peanuts, Triticale, Sulphites, Tree nuts, Mustard, Sesame)
2 unit(s)
Beef Broth Concentrate
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Brown Sugar
(May be present: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
2 tsp
Sriracha
(May be present: Sesame, Crustaceans, Egg, Fish, Wheat, Milk, Sulphites, Gluten, Soy, Tree nuts, Mustard)
Not included in your delivery
1 tbsp
Butter*
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Trim snow peas.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Roughly chop parsley.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, peppers and snow peas. Season with salt and pepper. Cook for 3-6 min, stirring often until tender-crisp.
- Stir in half the ginger-garlic puree.
- Transfer to a plate. Cover to keep warm.
- Reheat the pan over medium.
- Add 1/2 tbsp (1 tbsp) oil, then onions and 1 tbsp (2 tbsp) water. Season with salt and pepper. Cook for 3-4 min, stirring often, until softened and golden.
- Add brown sugar. Cook for 2-3 min, until sugar dissolves. Transfer mixture to a bowl.
- Reheat the pan over high.
- To the dry pan, add beef, half the cinnamon (use all for 4 servings) and remaining ginger-garlic puree. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Add broth concentrate, soy sauce and 1/3 cup (1/2 cup) water. Cook for 1-2 min, stirring often, until fragrant.
- Stir in onion mixture. Season with salt and pepper.
- Fluff rice with a fork. Stir in half the parsley and 1 tbsp (2 tbsp) butter. Season with salt and pepper.
- Divide rice between bowls.
- Top veggies and beef.
- Sprinkle remaining parsley over top.
- Drizzle with sriracha.
