South American Beef Bowls
with Jasmine Rice
690 cals
20 mins
Description
A splish splash of vinegar, generous aromatics and chimichurri spices lead these rice bowls to South American territory. Hearty browned ground beef and chunks of pepper lead straight to low-cost fulfillment.
Contains:
Sulphites
Ingredients
for 2 servings
(Double for 4 portions)
250g Canadian-raised lean ground beef
1 Sweet pepper
1 Shallot (or onion)
2 Garlic cloves
30ml Red wine vinegar
160g Jasmine rice
8g Onions & Onwards spices (onion, salt, garlic, paprika, chili, parsley, basil, bay leaves, canola oil)
Nutrition
Total fat | 27g |
Saturated Fat | 8g |
Sodium | 490mg |
Total carbs | 77g |
Sugar | 6g |
Protein | 32g |
Fibres | 2g |
Recipe Instructions
Step 1: Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Step 2: Mise en place
- Meanwhile, mince the garlic.
- Halve, peel and mince the shallot.
- In a small bowl, make the chimichurri by combining ½ the shallot, ½ the vinegar, ½ the spices, a pinch of salt and 1 tbsp oil (double for 4 portions).
- Halve, core and medium-dice the sweet pepper.
Step 3: Cook the aromatics
- In a large pan, heat a drizzle of oil on medium.
- Add the remaining shallot and sauté, 1 to 2 min., until translucent.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the remaining vinegar; stir until evaporated.
Step 4: Cook the beef & sweet pepper
- To the pan, add the beef*; season with the remaining spices and S&P.
- Cook, breaking up the meat, 4 to 5 min., until cooked through.
- Add the sweet pepper and cook, stirring often, 2 to 3 min., until softened.
Step 5: Plate your dish
- Divide the rice between your bowls.
- Top with the beef and sweet pepper.
- Spoon the chimichurri over. Bon appétit!