Speedy Cajun Style Beef Rice Bowl
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Speedy Cajun Style Beef Rice Bowl

Speedy Cajun Style Beef Rice Bowl

with Avocado Salsa and Cheese

Looking for a quick and tasty midweek dinner option? Try cooking up our Speedy Cajun Style Beef Rice Bowl in just 20-25 minutes for a delicious and speedy meal.

Extra spicy

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


serving amount

30 grams

Mature Cheddar Cheese

(Contains Milk)

1 unit(s)


150 grams

Basmati Rice

240 grams

Beef Mince

1 unit(s)


1 carton(s)

Tomato Passata

1 sachet(s)

Cajun Spice Mix

10 grams

Chicken Stock Paste

Not included in your delivery

1 tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)3700 kJ
Energy (kcal)884 kcal
Fat49.4 g
of which saturates20.4 g
Carbohydrate78.8 g
of which sugars8.7 g
Protein40.2 g
Salt2.32 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan


Get your Rice On

a) Boil a half-full kettle.

b) Meanwhile, grate the cheese. Cut the lime into wedges.

c) 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. 

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Fry the Mince

a) While the rice cooks, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince. Fry until the mince has browned, 5-6 mins. 

c) Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Time to Salsa

a) While the mince cooks, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.

b) Pop the avocado into a small bowl, drizzle with some olive oil, squeeze in some lime juice from a lime wedge, season with salt and pepper and mix together. 

c) Set the avocado salsa aside. 

Add the Flavour

a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Stir in the passata, Cajun spice mix (add less if you'd prefer things milder), chicken stock paste and the sugar and water for the sauce (see pantry for both amounts).

Simmer and Season

a) Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins. 

b) Once the sauce has thickened, stir in the butter until melted (see pantry for amount), then remove from the heat. 

c) Taste and season with salt, pepper and a good squeeze of lime juice from a lime wedge


a) Share the rice between your bowls. 

b) Spoon over the beef and top with the cheese and avocado salsa.

c) Serve any remaining lime wedges for squeezing over.