Mexican Style Pilaf
with Bell Pepper and Soured Cream
Looking for a quick and tasty midweek dinner option? Try cooking up our Mexican Style Pilaf in just 20 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Garlic Clove**
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
240 grams
British Beef Mince
30 grams
Tomato Puree
1 sachet(s)
Ground Cumin
15 grams
Chicken Stock Paste
20 grams
Chipotle Paste
75 grams
Soured Cream
(Contains: Milk)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
1 tbsp
Honey
20 grams
Butter
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.
a) Meanwhile, peel and grate the garlic (or use a garlic press)
b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the beef mince and sliced pepper and fry until browned, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat.
c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) Add the garlic, tomato puree and ground cumin to the beef. Stir-fry for 1 min.
b) Stir in the chicken stock paste, chipotle paste and water for the sauce (see pantry for amount).
b) Simmer until thickened, 1-2 mins.
a) Stir the honey and butter (see pantry for both amounts) into the sauce until combined.
b) Add the cooked rice to the pan and stir until well combined.
a) Share your beef pilaf between your bowls.
b) Top with a dollop of soured cream to finish.
Enjoy!
