Chipotle Beef and Rice and Bowls
with Rainbow Toppings
Who doesn't love a hearty meal full of southwestern flavour? This one features ground beef sautéed with sweet corn, as well as fresh tomato, tangy pickled cabbage and a zingy chipotle-ranch drizzle.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
¾ cup
Basmati Rice
2 tbsp
Plant-Based Ranch Dressing
(Contains Mustard, Soy)
2 tbsp
Chipotle Sauce
(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Southwest Spice Blend
(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
56 g
Red Cabbage, shredded
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 unit(s)
Green Onion
1 unit(s)
Tomato
2 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
113 g
Corn Kernels
Not included in your delivery
½ tbsp
Oil*
1 tbsp
Plant-based Butter*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add half the vegetable stock powder, 1 1/4 cups (2 1/2 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 plant-based ranch dressing 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 and corn. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 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.
- Fluff rice with fork. Stir in half the green onions.
- Drain pickled cabbage.
- Divide rice between bowls.
- Top with beef mixture, pickled cabbage and tomatoes.
- Drizzle chipotle-ranch sauce and sprinkle remaining green onions over top.
If you've opted to get beef, heat a large non-stick pan over high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then beef and corn. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Continue with the rest of the recipe as written.