Chilli Beef Burrito Bowl
with Rice, Zesty Creme Fraiche and Baby Gem Salad
- Milk
This delicious Chilli Beef Burrito Bowl has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Ingredients
1
Red Onion
1
Garlic Clove
½
Red Kidney Beans
150
Basmati Rice
120
British Beef Mince
20
Chipotle Paste
1
Tomato Passata
10
Beef Stock Paste
½
Lime
125
Baby Plum Tomatoes
1
Baby Gem Lettuce
75
Creme Fraiche
(Contains: Milk)
Not included in your delivery
75
Water for the Beans
300
Water for the Rice
Utensils
Instructions
Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve. Pop half of them into a bowl and mash with a fork until broken up.
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tightfitting lid. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Heat a drizzle of oil in a frying pan on high heat. When hot, add the beef mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. Turn the heat down to medium-high, then add the onion and season with salt and pepper. Stir together and cook until the onion has softened, 3-4 mins.
Stir in the garlic and chipotle paste (add less chipotle if you don't like heat). Cook for 1 min, then add the tomato passata, water for the beans (see ingredients for amount), beef stock paste and kidney beans (both whole and mashed). Stir to combine, then bring to the boil and simmer until the chilli has reduced and thickened, 4-5 mins. IMPORTANT: The mince is cooked when no longer pink in the middle. Stir in the garlic and chipotle paste (add less chipotle if you don't like heat). Cook for 1 min, then add the tomato passata, water for the beans (see ingredients for amount), beef stock paste and kidney beans (both whole and mashed). Stir to combine, then bring to the boil and simmer until the chilli has reduced and thickened, 4-5 mins. IMPORTANT: The mince iscooked when no longer pink in the middle.
Zest and cut the lime into wedges. Halve the tomatoes. Trim the baby gem, halve lengthways, then thinly slice widthways. Squeeze some lime juice into a small bowl and add a drizzle of olive oil. Season with salt, pepper and a pinch of sugar. Mix together, then add the tomatoes and mix again. Pop the creme fraiche into another small bowl and add the lime zest. Season with salt and pepper and mix together.
When everything is ready, taste the chilli and add salt and pepper if needed. Add the baby gem to the tomatoes and toss to coat in the dressing. Fluff up the rice with a fork and divide between bowls. Spoon the chilli over the rice and serve with the salad and zesty creme fraiche on top and any remaining lime wedges for squeezing over. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the taste, praising the chipotle's smoky heat and the fresh, zesty lime notes.
- Ease of prep: Quick and easy to make, though some found it a bit fiddly after a busy day.
- Suggestions: Consider adding more beef for a heartier meal; some enjoyed swapping the seasoning for taco mix.
- Portions: Filling for most, but a few wished for more beef; others found it surprisingly substantial given the calorie count.
