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Midweek Mexican Style Beef & Chorizo Pilaf

Midweek Mexican Style Beef & Chorizo Pilaf

with Bell Pepper, Peas and Soured Cream

Recipe Development TeamUpdated on September 18, 2026

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Calories

:

1031 kcal

Protein

:

51.1g protein

Total

:

20 minutes

Difficulty

:

Easy

Medium Spice

Family Friendly

50g+ Protein

Allergens:

Milk
Milk
May contain traces of allergens

On the table in less than 25 minutes, this Midweek Mexican Style Pilaf is quick but still full of flavour. It combines the Indian technique of pilaf, a sautéed rice dish, with Mexican flavours from chipotle and cumin.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

150 grams

Basmati Rice

1 unit(s)

Garlic Clove

1 unit(s)

Bell Pepper

240 grams

British Beef Mince

30 grams

Tomato Puree

1 sachet(s)

Mexican Style Spice Mix

15 grams

Chicken Stock Paste

26 grams

Smoky Base Paste

120 grams

Peas

75 grams

Soured Cream

(Contains: Milk May be present: Milk)

90 grams

Diced Chorizo

(Contains: Milk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

1 tbsp

Honey

20 grams

Butter

Nutrition Values

Energy (kJ)4312 kJ

Energy (kcal)1031 kcal

Fat53.9 g

of which saturates24.3 g

Carbohydrate88.6 g

of which sugars20.8 g

Dietary Fibre9 g

Protein51.1 g

Salt6 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Sieve

•Medium Saucepan

•Kettle

•Garlic Press

•Large Frying Pan

Cooking Steps

Cook the Rice

1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ¼ 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 use.

Prep the Veg

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.

Fry the Mince

3

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

b) Once hot, add the beef mince, chorizo and sliced pepper. Fry until browned, 5-6 mins. Use a spoon to break up the mince as it cooks.

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.

Add the Flavour

4

a) Add the garlic, tomato puree and Mexican style spice mix to the beef. Stir-fry for 1 min.

b) Stir in the chicken stock paste, smoky base paste and water for the sauce (see pantry for amount).

c) Simmer until thickened, 1-2 mins.

Combine your Pilaf

5

a) Stir the peas, honey and butter (see pantry for both amounts) into the sauce until combined and piping hot.

b) Add the cooked rice to the pan and stir until well combined.

Serve

6

a) Share your beef pilaf between your bowls.

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

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