with Sweet Bell Peppers and Cheddar Cheese
Cheese lovers, this one is for you! Succulent beef and pork mix is flavoured with our Mexican Seasoning in this hearty rice skillet topped with ooey-gooey cheddar cheese. A bonus delight comes from the deliciously crispy skillet bits at the bottom of the pan. May your cheese pulls be long and your meal time enjoyable! Ingredients: Ground beef and pork mix (beef, pork) • Sweet bell pepper • Basmati rice • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Yellow onion • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • 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) • Garlic.
Allergens
Utensils
Tags
Ground Beef and Pork Mix
250 g
Basmati Rice
0.75 cup
Sweet Bell Pepper
1 unit(s)
Onion, chopped
56 g
Green Onion
1 unit(s)
Cheddar Cheese, shredded
0.5 cup
Ketchup
2 tbsp
Mexican Seasoning
2 tbsp
Vegetable Stock Powder
1 tbsp
Garlic, cloves
1 unit(s)
Oil
1 tbsp
Pepper
0.125 tsp
Salt
0.125 tsp
Unsalted Butter
1 tbsp
- Once water is boiling, add rice, stock powder and 1 tbsp (2 tbsp) butter. Stir to combine.
- 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, core, then cut pepper into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Finely chop green onion.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions and peppers.
- Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.
- Season with salt and pepper.
- Transfer veggies to a plate and cover to keep warm.
- Add 1/2 tbsp (1 tbsp) oil to the same pan, then beef and pork mix.
- Cook, breaking up meat into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Season with salt and pepper.
- Reduce heat to medium.
- Add Mexican Seasoning, garlic, ketchup and 2 tbsp (4 tbsp) water to the pan with beef and pork. Cook, stirring often, until fragrant, 1 min.
- When rice is done, add veggies and rice to the pan. Season with salt and pepper, then stir to combine.
- Reduce heat to low, then sprinkle cheese over top. Cover and cook until cheese melts, 2-3 min.
- Divide beef and pork skillet rice between plates.
- Sprinkle green onions over top.
840
kcal
Calories
42
g
Fat
19
g
Saturated Fat
79
g
Carbohydrate
10
g
Sugar
5
g
Dietary Fiber
39
g
Protein
115
mg
Cholesterol
1630
mg
Sodium
1
g
Trans Fat
850
mg
Potassium
300
mg
Calcium
5.5
mg
Iron
with Sweet Bell Peppers and Cheddar Cheese
with Sweet Bell Peppers and Cheddar Cheese
with Sweet Bell Peppers and Cheddar Cheese
with Sweet Bell Peppers and Cheddar Cheese
with Sweet Bell Peppers and Cheddar Cheese
with Sweet Bell Peppers and Cheddar Cheese
with Sweet Bell Peppers and Cheddar Cheese
with Sweet Bell Peppers and Cheddar Cheese
with Sweet Bell Peppers and Cheddar Cheese
with Sweet Bell Peppers and Cheddar Cheese
with Sweet Bell Peppers and Cheddar Cheese
with Sweet Bell Peppers and Cheddar Cheese
with Sweet Bell Peppers and Cheddar Cheese
with Sweet Bell Peppers and Cheddar Cheese
with Sweet Bell Peppers and Cheddar Cheese
with Sweet Bell Peppers and Cheddar Cheese
with Sweet Bell Peppers and Cheddar Cheese
with Sweet Bell Peppers and Cheddar Cheese
