Beef Chipotle Rice Bowls

Quick

with Rainbow Toppings

10 min

Difficulty: 2/3

Who doesn't love a hearty meal full of southwestern flavour? This one features beef sautéed with sweet corn, as well as fresh tomato, tangy pickled cabbage and creamy chipotle drizzle. Ingredients: Ground beef • Basmati rice • Thaw-friendly corn (corn, modified vinegar) • Roma tomatoes • Red cabbage • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Plant-based mayonnaise (canola and/or soya oil, water, sugar, modified corn starch, salt, white vinegar, mustard flour, concentrated lemon juice, cellulose gum, xanthan gum, citric acid, calcium disodium EDTA, turmeric extract) (mustard) • Green onion • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables(sulfite) (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) (soy, sulphites) • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Measuring Spoons

Strainer

Small Bowl

Large Non-Stick Pan

Medium Pot

Measuring Cups

Medium Bowl

Tags

Quick

Ingredients

Ground Beef

250 g

Basmati Rice

0.75 cup

Chipotle Sauce

2 tbsp

Southwest Spice Blend

1 tbsp

Red Cabbage, shredded

56 g

Vegetable Stock Powder

1 tbsp

Green Onion

1 unit(s)

Tomato

1 unit(s)

Seasoned Rice Vinegar

2 tbsp

Corn Kernels

113 g

Plant-Based Mayonnaise

2 tbsp

Oil

0.5 tbsp

Plant-Based Butter

1 tbsp

Salt

0.25 tsp

Pepper

0.125 tsp

Preparation

Using a strainer, rinse rice until water runs clear.
Add half the vegetable stock powder, 1 cup (2 cups) water, 1 tbsp (2 tbsp) plant-based butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
Remove from heat. Set aside, still covered.

Meanwhile, add cabbage, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
Once simmering, cook, stirring often, until sugar dissolves, and cabbage softens slightly, 1-2 min.
Remove from heat. Transfer cabbage, including liquid, to a medium bowl.
Set aside in the fridge to cool.

Thinly slice green onions.
Cut tomato into 1/4-inch pieces. Season with salt and pepper directly on cutting board.
Combine chipotle sauce and half the plant-based mayonnaise (use all for 4 ppl) in a small bowl. Season with salt and pepper, then stir to mix.

Heat a large non-stick pan over high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until starting to brown, 1-2 min.
Add corn. Cook, stirring often, until golden and lightly crispy, 5-6 min.**
Remove from heat. Add Southwest Spice Blend, remaining vegetable stock powder and 1/4 cup (1/2 cup) water. Season with salt and pepper. Stir to combine.