Tex-Mex Beef and Rice Skillet
with Cheddar Cheese and Lime Crema
This colourful, no-fuss Tex-Mex skillet is packed with flavour thanks to spiced rice and salsa-coated beef and peppers. Melty cheese and a dollop of lime crema is all you need to make your tastebuds sing!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Enchilada Spice Blend
Sweet Bell Pepper
Chicken Broth Concentrate
Cheddar Cheese, shredded
Not included in your delivery
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 1 1/4 cups water, 1/8 tsp salt (dbl both for 4 ppl), broth concentrate and half the Enchilada Spice Blend to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/2-inch pieces. Roughly chop cilantro. Zest, then juice half the lime (whole lime for 4 ppl).
Heat a large oven-proof pan over medium-high heat. (NOTE: If you don't have an oven-proof pan, use a large non-stick pan.) When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**Carefully drain and discard excess fat.
Add peppers to the pan with beef. Cook, stirring occasionally, until peppers soften slightly, 3-4 min. Sprinkle garlic salt and remaining Enchilada Spice Blend over beef and peppers. Cook, stirring often, until fragrant, 30 sec. Add salsa. Cook, stirring often, until mixture thickens slightly, 1-2 min.
Add rice to the pan with beef and peppers. Season with salt and pepper, to taste, then stir to combine. Remove the pan from heat. (NOTE: If you don't have an oven-proof pan, transfer mixture to a baking dish here.) Sprinkle half the cilantro over top, followed by cheese. Bake in the middle of the oven until cheese melts, 2-3 min.
Meanwhile, add sour cream, lime zest, 1/2 tsp lime juice, 1/2 tbsp water and a pinch of sugar (dbl all for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then stir to combine. Divide beef and rice skillet between bowls. Dollop lime crema over top. Sprinkle with remaining cilantro.