The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Beef Burrito Bowl with Charred Corn Rice & Lime Crema
All the Mexican flavours you love: warm spices, zingy lime, juicy sweetcorn. Pair with sizzling British beef mince and heat-and-eat brown rice, studded with golden charred sweetcorn. Add a dollop of lime crema to cool those fiery spices. It's ready in just 20 mins!
Ready in 20
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 80g greek style yoghurt (Milk)
- 1 handful of fresh coriander
- 1 unwaxed lime
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 140g sweetcorn (sweetcorn, water, salt)
- 2 tbsp tomato purée
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 1 tbsp Cajun spice mix (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 110g baby tomatoes
- 1 pepper
- 280g beef mince (british beef mince (10% fat))
Nutritional Information
Calories: 621
Protein: 42g
Carbs: 54g
Fat: 27g
Ingredients
- 10g beef stock powder (use half) (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 80g greek style yoghurt (use half) (Milk)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 pepper (use half)
- 140g beef mince (british beef mince (10% fat))
- 1 handful of fresh coriander (use half)
- 110g baby tomatoes (use half)
- 1 unwaxed lime (use half)
- 2 tbsp tomato purée (use half)
- 1 tbsp Cajun spice mix (use half) (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
Nutritional Information
Calories: 608
Protein: 40g
Carbs: 54g
Fat: 26g
Beef Burrito Bowl with Charred Corn Rice & Lime Crema
All the Mexican flavours you love: warm spices, zingy lime, juicy sweetcorn. Pair with sizzling British beef mince and heat-and-eat brown rice, studded with golden charred sweetcorn. Add a dollop of lime crema to cool those fiery spices. It's ready in just 20 mins!
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Cooking Instructions
Before you start
- Pull out 2 medium frying pans, a small bowl, a sieve & a measuring jug
Get sizzlin'
- Heat a medium frying pan with 1/2 tsp oil on high heat. Once hot, add the beef and cook for 5 mins, breaking it up with a wooden spoon, until golden brown
Build the dish
- Meanwhile, thinly slice the pepper and halve the tomatoes
- Add the pepper to the beef pan and cook for 2 mins. Add the Cajun spice, paprika oregano blend and ginger & garlic paste. Cook for 1 min
- Add the tomato puree, tomatoes and 100ml hot water (50ml for 1 person). Add the stock powder and stir to dissolve
- Simmer for 8-10 mins, until the pepper softens and the beef is cooked through
Sweetcorn & rice time
- Meanwhile, drain the sweetcorn
- Heat the other medium frying pan with 1/2 tsp oil on high heat. Once hot, add the sweetcorn and cook for 2-3 mins, until charred
- Add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Season with salt and pepper
Make the lime crema
- Quarter the lime. Finely chop the coriander
- Add the yoghurt to the small bowl and mix with the juice from half the lime (or to taste), half the coriander and a generous pinch of salt
Plate up
- Share the corn rice between bowls, topped with the beef and lime crema. Garnish with the remaining coriander and lime wedges
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