with Feta and Cilantro-Lime Mayo
Ingredients: Ground beef • Basmati rice • Thaw-friendly corn (corn, modified vinegar) • Baby tomato • Red onion • Lime • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Cilantro.
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Ground Beef
250 g
Basmati Rice
0.75 cup
Corn Kernels
113 g
Baby Tomatoes
113 g
Mayonnaise
2 tbsp
Feta Cheese, crumbled
0.25 cup
Cilantro
7 g
Vegetable Stock Powder
7.5 g
Enchilada Spice Blend
16 g
Lime
1 unit(s)
Red Onion
1 unit(s)
Butter
1 tbsp
Oil
4 tsp
Sugar
0.125 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, vegetable stock powder and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1 tsp (2 tsp) oil, then corn. Season with salt and pepper. Cover and cook for 5-6 min, stirring occasionally, until deep golden.
- Remove from heat, then transfer corn to a plate.
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Roughly chop cilantro.
- Halve tomatoes.
- To a small bowl, add tomatoes, 1/2 tbsp (1 tbsp) lime juice, 1/8 tsp (1/4 tsp) sugar and 1 tsp (2 tsp) oil. Season with salt and pepper, then combine.
- Reheat the same pan (from step 2) over medium-high.
- When hot, add 2 tsp (4 tsp) oil, then beef and onions. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Add corn, Enchilada Spice Blend and 2 tbsp (1/4 cup) water. Cook for 1 min, stirring often, until fragrant. Season with salt and pepper.
- Meanwhile, in another small bowl, combine mayo, lime zest, 1 tsp (2 tsp) lime juice and half the cilantro.
- Divide rice, beef and corn between bowls.
- Top with tomatoes.
- Drizzle with cilantro-lime mayo.
- Sprinkle with feta and remaining cilantro.
- Squeeze a lime wedge over top, if you like.
950
kcal
Calories
51
g
Fat
16
g
Saturated Fat
91
g
Carbohydrate
10
g
Sugar
6
g
Dietary Fiber
38
g
Protein
125
mg
Cholesterol
1500
mg
Sodium
1
g
Trans Fat
1000
mg
Potassium
125
mg
Calcium
5.5
mg
Iron
