Mexican Style Pilaf
with Bell Pepper and Soured Cream
Bring the flavours of Southern USA and Mexico to your everyday meals with this chipotle paste. This paste is full of rich, smoky, fruity flavours with a hot kick from the chipotle chilli peppers. A perfect addition to tacos and burrito bowls, chipotle paste adds hot smoky depth to chillis and stews. You can even stir it into a meatball sauce to transform a weeknight meal.
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.
Ingredients
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
Nutritional information
Utensils
Instructions
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 use.
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. 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!
