BBQ Lean Beef and Pepper Stew

Name: BBQ Lean Beef and Pepper Stew with chipotle sauce and cheese
Total time: 20 min
Yield: 2
Cuisine: South American
Ingredients: 150 grams Rice; 1 unit(s) Bell Pepper; 240 grams Irish Lean Beef Mince; 2 unit(s) Garlic; 50 grams Grated Cheese; 1 pack(s) Passata; 1 sachet(s) Chicken Stock; 2 sachet(s) BBQ Sauce; 1 sachet(s) Chipotle Paste; 1 unit(s) Scallion; 1 sachet(s) BBQ Rub; 2 sachet(s) Mexican Style Spice Mix; ½ tsp Sugar; to taste Salt; to taste Pepper; to taste Oil; to taste Water; to taste Butter

with chipotle sauce and cheese

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A recipe conveniently customised just to your liking.

Tags:

Spicy

•Protein Rich

•Quick

Allergens:

Milk

•Barley

•Wheat

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

150 grams

Rice

1 unit(s)

Bell Pepper

240 grams

Irish Lean Beef Mince

2 unit(s)

Garlic

50 grams

Grated Cheese

(Contains: Milk)

1 pack(s)

Passata

1 sachet(s)

Chicken Stock

(Contains: Barley, Wheat)

2 sachet(s)

BBQ Sauce

1 sachet(s)

Chipotle Paste

1 unit(s)

Scallion

1 sachet(s)

BBQ Rub

2 sachet(s)

Mexican Style Spice Mix

Not included in your delivery

½ tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

Nutrition Values

Energy (kJ)2980 kJ

Energy (kcal)712 kcal

Fat16.8 g

of which saturates8.1 g

Carbohydrate94.5 g

of which sugars20.3 g

Dietary Fiber6.4 g

Protein41.8 g

Salt2.9 g

Potassium288.6 mg

Calcium10.1 mg

Iron0.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

•Grater

•Pot with Lid

Cooking Steps

Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil.
Once boiling, lower the heat to medium, cover, and cook for 10 mins.
Remove the pot from the heat.
Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
Place a large pan over medium-high heat with a drizzle of oil.
Once hot, add the mince, BBQ rub, Mexican spice and bell pepper. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince.
Peel and grate the garlic (or use a garlic press).
Trim and thinly slice the scallion.

Add the garlic to the mince and cook until fragrant, 1 min more.
Stir through the passata, stock, ½ tsp sugar (per 2P) and 100ml water (per 2P).
Simmer until slightly thickened, 4-6 mins. Remove the pan from the heat. Stir through the BBQ sauce and chipotle paste.
Add a splash of water to loosen the sauce if required.
Stir through a knob of butter. Season to taste with salt and pepper.

When everything is ready, fluff up the rice with a fork and share between bowls.
Top with the spicy stew.
Finish with a scattering of cheese and sliced scallion.