A deconstructed burrito? What fun! Delicious seared beef teams up with hearty brown rice and beans, sweet red pepper salsa and citrusy lime crema.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sprouted Brown Rice
Red Bell Pepper
Vegetable Broth Concentrate
In a small pot, combine the rice and 1 1/4 cups salted water (double for 4 people). Bring it to a boil over high heat, then reduce the heat to medium-low. Cover with a lid and simmer until the rice is tender, 25-28 min. (Drain when the rice is cooked through, and return to the pot.)
Meanwhile, wash and dry all produce.* Drain and rinse the beans. Core, then cut the bell pepper(s) into 1/2-inch pieces. Roughly chop the cilantro. Zest and juice half the lime (1 lime for 4 people). Cut the remaining lime into wedges.
Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the bell peppers and onions. Cook, stirring often, until the peppers are tender-crisp, 4-5 min. Stir in the tomato paste and 2 tbsp water (double for 4 people). Season with salt and pepper. Transfer to a small bowl and cover to keep warm.
Pat the beef strips dry with paper towels. Season with salt and pepper. Heat the same pan over medium-high heat. Add a drizzle of oil, then half the beef. Sprinkle with half the Mexican Seasoning. Cook until golden-brown, 1-2 min per side. Repeat with the remaining beef and remaining Mexican seasoning.
Stir in the broth concentrate(s), corn and beans into the drained rice. In a small bowl, stir together the lime zest, lime juice and sour cream. Season with salt and pepper.
Divide the rice, beef and red pepper salsa between bowls. Top with a sprinkle of cilantro and a dollop of crema. Squeeze over a lime wedge, if desired.