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Beefy-rice Skillet with Pico de Gallo & Fresh Avocado

Enjoy the Mexican Beef Rice, served with vibrant Pico De Gallo and refreshing Fresh Avocado

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Olive oil | Salt | Black pepper | Mixing bowl | Chopping board | Knife | Pan/cast-iron skillet | Wooden spoon

Cooking Instructions


Step 5 : Make the Salsa

Peel and finely chop the red onion and tomato. In a bowl, add the tomato, red onion, the remaining coriander leaves, and the juice of 1 lime. Season with a pinch of black pepper and salt, to taste.

320 g Beef Tenderloin Cubes
2 g Chili Powder
8 g Homemade Smokey Herb Seasoning
7 g Garlic
2 g Thyme
140 g Red Bell Pepper
140 g Yellow Bell Pepper
120 g Green Bell Pepper
120 g Fresh Lemon
12 g Coriander Leaves
7 g Basil Leaves
7 g Mint Leaves
20 g Butter
180 g Basmati Rice
400 ml Home Made Vegetable Stock
70 g Red Onion
100 g Fresh Tomato
45 g Lime
240 g Avocado


Gluten, Dairy

Step 1 : Marinate the Beef

Marinate the beef cubes with the homemade smokey herb seasoning, along with salt and black pepper until well coated.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Prep the Ingredients

Peel and finely chop the garlic. Strip the thyme leaves from its stem. Halve the bell peppers, deseed, and thinly slice after. Cut the lemon in half and finely chop the basil, mint leaves, and coriander leaves.

Step 2 : Pan-fry the Beef

Heat a large pan with a drizzle of olive oil over medium heat. Once hot, add the marinated beef and chili powder (spicy), and cook for 6-10 minutes or until evenly colored.

Step 4 : Sauté the Beefy Rice

Once the meat is cooked, add garlic and thyme in the same pan, and sauté for 30 seconds. Add butter, rice, vegetable stock, lemon juice, and bell peppers. Season with salt and black pepper. Allow the mixture to come to a boil then reduce heat. Top with the basil, mint, and half of the coriander leaves. Cover and cook for 15-20 minutes, let the rice cook through, and the water is absorbed.

Step 6 : Serve and Enjoy!

Halve the avocado, deseed, and thinly slice. Serve it alongside the cooked beefy rice and salsa.


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