Barbacoa Inspired Rice and Chip Bowls

Name: Barbacoa Inspired Rice and Chip Bowls with Bright Pico and Avocado Crema
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 250 g Ground Beef; ¾ cup Basmati Rice; 85 g Tortilla Chips; 1 unit(s) Avocado; 1 unit(s) Red Onion; 1 unit(s) Lime; 1 unit(s) Tomato; 7 g Cilantro; 1 unit(s) Sour Cream; 11 g Chili-Cumin Spice Blend; 1 tbsp Tex-Mex Paste; 1 unit(s) Beef Broth Concentrate; tbsp Oil*; tsp Sugar*; tsp Salt*; tsp Pepper*

with Bright Pico and Avocado Crema

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Opting for a simplified and weeknight friendly version of the authentic slow simmered beef version, these bowls still bring all the flavour in ground beef form. Quickly sautéed with a mildly spiced seasoning sauce and spice blend, we're also giving you both rice and tortilla chips so you can choose your own adventure with every bite!

Allergens:

Milk

•Senf

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Ground Beef

¾ cup

Basmati Rice

85 g

Tortilla Chips

1 unit(s)

Avocado

1 unit(s)

Red Onion

1 unit(s)

Lime

1 unit(s)

Tomato

7 g

Cilantro

1 unit(s)

Sour Cream

11 g

Chili-Cumin Spice Blend

1 tbsp

Tex-Mex Paste

1 unit(s)

Beef Broth Concentrate

Not included in your delivery

tbsp

Oil*

tsp

Sugar*

tsp

Salt*

tsp

Pepper*

Nutrition Values

Calories1010 kcal

Fat47 g

Saturated Fat13 g

Carbohydrate113 g

Sugar8 g

Dietary Fiber14 g

Protein38 g

Cholesterol85 mg

Sodium1110 mg

Trans Fat1 g

Potassium1350 mg

Calcium200 mg

Iron7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Zester

•Medium Bowl

•Large Non-Stick Pan

•Large Bowl

•Baking Sheet

Cooking Steps

Before starting, preheat the oven to 400°F.
Wash and dry all produce.
To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.

Peel, then cut onion into 1/4-inch pieces.
Zest, then juice half the lime. Cut remaining into wedges.
Cut tomato into 1/4-inch pieces.
Roughly chop cilantro.
To a medium bowl, add tomato, avocado, lime juice, half the cilatnro, a quarter of the onions, 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to mix.

Heat a large non-stick pan over medium-high heat.
When hot, add beef, broth concentrate, half the chili-cumin spice blend and remaining onions to the dry pan. Season with salt and pepper. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
Add Tex-Mex Paste and 1 tbsp (2 tbsp) water. Stir to mix.

While beef cooks, peel, pit, then cut avocado into 1/4-inch pieces.
To a large bowl, add sour cream and avocado. Using a fork, mash avocado into sour cream until smooth. (Note: its okay if there are still some chunks!) Season with salt and pepper.

Add chips to an unlined baking sheet.
Drizzle 1/2 tbsp (1 tbsp) oil overtop. Season with remainig chili-cumin spice blend. Toss to coat.
Toast in the top of the oven until golden, 2-4 min.