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Mexican Recipes

Midweek Mexican Style Pilaf

Midweek Mexican Style Pilaf

Midweek Mexican Style Pilaf

with Bell Pepper and Soured Cream

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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.

Tags:

Spicy

•Family Friendly

Allergens:

Milk

The quantities provided above are averages only.

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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

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

Nutritional information

Energy (kJ)3229 kJ

Energy (kcal)772 kcal

Fat37 g

of which saturates18.1 g

Carbohydrate76.2 g

of which sugars14.7 g

Dietary Fibre3.5 g

Protein36.8 g

Salt2.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Kettle

•Large Saucepan

•Garlic Press

•Pan

Instructions

Cook the Rice

1

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 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 and sliced pepper. 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.

Add the Flavour

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.

Combine your Pilaf

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.

Serve

6

a) Share your beef pilaf between your bowls.

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

Enjoy!

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