Barbacoa Inspired Rice and Chip Bowls
with Bright Pico and Avocado Crema
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!
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.
Ingredients
250 g
Ground Beef
¾ cup
Basmati Rice
85 g
Tortilla Chips
(May contain Sesame, Milk)
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
(Contains Milk)
8 g
Chili-Cumin Spice Blend
(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
1 unit(s)
Beef Broth Concentrate
Not included in your delivery
tbsp
Oil*
tsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
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.
- Fluff rice with a fork. Stir in lime zest.
- Divide rice between bowls.
- Top with beef, pico, crema and chips.
- Sprinkle remaining cilantro overtop.
- Squeeze a wedge of lime overtop, if desired.