15-Min Beef & Curry-Spiced Rice with Cilantro Sour Cream & Pre-Cooked Rice

15-Min Beef & Curry-Spiced Rice

with Cilantro Sour Cream & Pre-Cooked Rice

15 MIN
+$0.99/serving 4 Servings
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Available Options

  • with Ground Beef
    includes 20 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Ground Pork
    includes 20 oz Antibiotic-Free Ground Pork View recipe
  • with Dry-Aged Ground Beef
    includes 24 oz No Added Hormones, Antibiotic-Free, Dry-Aged Ground Beef
    • with Dry-Aged Ground Beef

    From the Test Kitchen

    Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! Served over a bed of fragrant, Vadouvan-seasoned rice studded with golden raisins, our beef and carrots get dynamic flavor after simmering in savory tomato achaar. A drizzle of creamy cilantro sour cream brings it all together.

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    • Nutrition
      PER SERVING
    • Calories
      960 Cals (est.)
    fresh
    ingredients
    15-Min Beef & Curry-Spiced Rice with Cilantro Sour Cream & Pre-Cooked Rice
    Title
    • 24 oz Dry-Aged Ground Beef
    • 20 oz Cooked White Rice
    • 6 oz Shredded Carrots
    • 4 Scallions
    • 2 Limes
    • ½ cup Sour Cream
    • 4 Tbsps Tomato Achaar
    • ½ cup Cilantro Sauce
    • 4 Tbsps Golden Raisins
    • ⅔ cup Crispy Onions
    • 1 Tbsp Vadouvan Curry Powder

    15-Min Beef & Curry-Spiced Rice

    Prepare the ingredients & cook the rice
    1 Prepare the ingredients & cook the rice

    Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the lime(s). In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the raisins and curry powder. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the rice; season with salt and pepper. Cook, stirring frequently and breaking the rice apart with a spoon, 2 to 3 minutes, or until combined and heated through. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

    2 Cook the beef & carrots

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the shredded carrots, sliced white bottoms of the scallions, tomato achaar, and 2 tablespoons of water (or 4 tablespoons for 4 servings). Cook, stirring frequently, 3 to 4 minutes, or until combined, the carrots are softened, and the beef is browned and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the beef & carrots
    Finish & serve your dish
    3 Finish & serve your dish

    Meanwhile, in a bowl, combine the sour cream, cilantro sauce, and the juice of 2 lime wedges (or 4 wedges for 4 servings). Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked beef and carrots. Drizzle with the cilantro sour cream. Garnish with the crispy onions and sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!

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