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Mexican Style Pilaf

Mexican Style Pilaf

with Bell Pepper and Soured Cream

Tags:
Quick
Spicy
Allergens:
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

1 unit(s)

Garlic Clove

1 unit(s)

Bell Pepper

(May contain 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

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Nutritional information

Energy (kJ)3234 kJ
Energy (kcal)773 kcal
Fat37 g
of which saturates18.2 g
Carbohydrate76.2 g
of which sugars14.7 g
Protein36.8 g
Salt2.29 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Medium Saucepan
Chopping Board
Knife
Large Frying Pan

Instructions

1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 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.

2

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.

3

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the beef mince and 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.

4

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. 

5

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. 

6

a) Share your beef pilaf between your bowls.

b) Top with a dollop of soured cream to finish. 

Enjoy!