Quick Birria Rice Bowls
with Cotija Cheese, Corn & Kale
Cooking time
15 minutes
Servings
2/4
Calories
660 /serving
You birrily have to lift a finger! Juicy and jammed with Mexican flavour, our beef birria is slow-cooked for you so it’s ready in no time. It lands on pre-cooked rice with a lime-infused salad of chopped kale, corn and pepitas, plus grated Cotija.
We will send you:
- 285g Pre-cooked beef birria
- 120g Chopped kale
- 25g Roasted pepitas (pumpkin seeds)
- 125ml Whole corn kernels
- 227g Pre-cooked basmati rice
- 30g Cotija cheese (contains lipase)
- 43ml Sour cream
- 30ml Lime juice
Contains: Milk
You will need:
Large pan
Microwave
Oil
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
9 g
Sodium
1280 mg
Total Carb
61 g
Sugars
5 g
Protein
51 g
Fibre
5 g
Preparation
Make the salad
- In a medium bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- Add the corn, pepitas and ½ the lime juice; toss well.
Warm the beef
- Meanwhile, heat a large, dry pan on medium-high.
- Add the beef and cook, breaking up the meat, 2 to 3 min., until warmed through.
Make the dressing
- In a small bowl, combine the sour cream, remaining lime juice and S&P.
Warm the rice & serve
- Poke small holes in the bag of rice. Microwave, 1 to 1 ½ min., until heated through.
- Divide the rice between your bowls.
- Top with the salad and beef.
- Garnish with the cheese.
- Drizzle with the dressing. Bon appétit!
Weeknight wins in 15 minutes
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
