Cal Smart Southwest Beef Skillet
with Charred Corn Wild Rice and Pico de Gallo
This glorious Southwest-inspired skillet takes things to the next level with a bed of smoky, charred corn tossed with a wild rice medley and topped with spiced beef. Hot peppers offer a mild heat that's tempered by pico de gallo!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
1 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
½ cup
Wild Rice Medley
113 g
Corn Kernels
7 g
Cilantro
1 unit(s)
Chicken Broth Concentrate
1 unit(s)
Tomato
1 tbsp
Southwest Spice Blend
(May contain traces of: Milk, Sesame, Soy, Sulphites, Wheat, Tree nuts, Mustard, Peanuts)
1 unit(s)
Hot Pepper
1 unit(s)
Lime
1 unit(s)
Red Onion
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
1.5 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Stir together broth concentrate, wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While the pan heats, pat corn dry with paper towels.
- When hot, add corn to the dry pan.
- Cook, stirring occasionally, until dark brown in spots, 4-5 min.
- Transfer charred corn to a plate.
- Meanwhile, core, then cut hot pepper into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers!)
- Peel, then cut onion into 1/2-inch pieces, then finely chop 1/2 tbsp (1 tbsp).
- Roughly chop cilantro.
- Cut tomato into 1/4-inch pieces.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Add finely chopped onions, tomatoes, lime juice, 1/4 tsp (1/2 tsp) lime zest and half the cilantro to a medium bowl. Toss to combine.
- Return the same pan (from step 2) to medium-high. When hot, add 1 tbsp (2 tbsp) butter. Swirl until melted.
- Add beef and remaining onions. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Add hot peppers, then season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Add Tex-Mex paste and Southwest Spice Blend to the pan with beef and veggies.
- Cook, stirring often, until fragrant, 30 sec.
- Add 1/2 cup (2/3 cup) water.
- Cook, stirring often, until sauce thickens slightly, 1-2 min.
- Add charred corn, remaining cilantro and 1/2 tbsp (1 tbsp) butter to the pot with wild rice.
- Season with salt and pepper, then fluff with a fork until butter melts.
- Divide charred corn wild rice between plates.
- Top with beef mixture, then pico de gallo.
- Squeeze a lime wedge over top, if desired.
If you've opted to get beef, cook it in the same way the recipe instructs you to cook the turkey.**
