Speedy Cajun Beef Rice Bowl
with Avocado Salsa and Cheese
This Speedy Cajun Beef Rice Bowl can be on your table in less than 25 minutes. Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme.
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
30 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Lime
150 grams
Basmati Rice
240 grams
British Beef Mince
1 unit(s)
Avocado
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
Butter
Nutritional information
Utensils
Instructions
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 1/4 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.
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.
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.
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).
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.
Enjoy!
