with Sweet Bell Peppers and Cheddar Cheese
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) • Vegetable stock powder (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) (soy, sulphites) • Garlic • Green onion.
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
16 g
Vegetable Stock Powder
7.5 g
Garlic, cloves
1 unit(s)
Oil
1 tbsp
Pepper
0.125 tsp
Salt
0.125 tsp
Butter
1 tbsp
- Before starting, add 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, stock powder and 1 tbsp (2 tbsp) butter.
- 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, 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.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions and peppers.
- Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp.
- Season with salt and pepper.
- Transfer veggies to a plate and cover to keep warm.
- To the pan, add 1/2 tbsp (1 tbsp) oil, then beef and pork mix.
- Cook for 4-5 min, breaking up meat into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Season with salt and pepper.
- Reduce heat to medium.
- To the pan with meat, add Mexican Seasoning, garlic, ketchup and 2 tbsp (4 tbsp) water. Cook for 1 min, stirring often, until fragrant.
- 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 for 2-3 min, until cheese melts.
- Divide beef and pork skillet rice between bowls.
- Sprinkle green onions over top.
840
kcal
Calories
42
g
Fat
19
g
Saturated Fat
78
g
Carbohydrate
9
g
Sugar
4
g
Dietary Fiber
39
g
Protein
115
mg
Cholesterol
1630
mg
Sodium
1
g
Trans Fat
800
mg
Potassium
250
mg
Calcium
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
with Herby Couscous and Roasted Pepper Hummus
