Taco-Style Beef Bowl
with Basmati Rice and Lime Crema
Easy, fast and packed with flavour, this dish gives you a fiesta without the fuss! Bell peppers and green onions pair perfectly with tender beef for a fun taco bowl that comes together with our fabulous Mexican seasoning.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
56 g
Maïs en grains
1 cs
Assaisonnement mexicain
¾ tasse(s)
Riz basmati
2 pièce(s)
Oignons verts
7 g
Coriandre
200 g
Poivron vert
80 g
Tomato
¼ tasse(s)
Monterey Jack, râpé
(Contient: Lait)
6 g
Ail
3 cs
Crème sure
(Contient: Lait)
1 pièce(s)
Lime
250 g
Bœuf haché
Pas inclus dans votre livraison
2 cs
Huile*
¼ cc
Sel et Poivre*
Ustensiles
Instructions
Before starting, wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While waiting for the water to boil, peel, then mince or grate garlic. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/2-inch pieces. Roughly chop cilantro. Thinly slice green onions. Zest, then cut lime into wedges. Stir together lime zest and sour cream in a small bowl. Season with salt and pepper. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then the beef. Sprinkle over the Mexican seasoning. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Transfer to a plate and set aside.
Heat the same pan over medium-high heat. Add 1/2 tbsp oil (dbl for 4 ppl), then peppers, corn and garlic. Cook, stirring often, until peppers are tender-crisp, 3-4 min. Remove pan from heat and transfer pepper mixture to a medium bowl.
Fluff rice with a fork, then season with salt. Heat the same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice. Cook, stirring occasionally, until any liquid is absorbed and rice starts to brown, 1-2 min. Add green onions, pepper mixture and half the cilantro. Season with salt and pepper. Stir together, until warmed through, 1-2 min.
Divide fajita rice mixture between bowls. Top with beef and tomatoes. Sprinkle over cheese and remaining cilantro. Dollop with lime crema. Squeeze over a lime wedge, if desired.
