Tex-Mex Double 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 sour cream are all you need to make your tastebuds sing!
Ingredients: Ground beef • Sweet bell pepper • Basmati rice • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Limes • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Beef
2 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Tree nuts, Sulphites, Milk, Triticale, Peanuts, Sesame, Soy, Mustard, Wheat)
½ cup
Tomato Salsa
(May contain Mustard, Wheat, Sesame, Crustaceans, Egg, Sulphites, Fish, Milk, Soy, Tree nuts, Gluten)
1 unit(s)
Sweet Bell Pepper
¾ cup
Basmati Rice
1 tbsp
Chicken Stock Powder
(Contains Soy May contain Mustard, Sesame, Soy, Wheat, Triticale, Milk, Sulphites, Tree nuts, Peanuts)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Sour Cream
(Contains Milk)
1 unit(s)
Lime
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
0.13 tsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add rice, stock powder, half the Enchilada Spice Blend and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Zest, then juice half the lime (use whole lime for 4 ppl).
- Heat a large non-stick pan over medium-high heat. (TIP: Use a large oven-proof pan if you have one.)
- When hot, add beef to the dry pan.
- Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Add peppers to the pan with beef. Cook, stirring occasionally, until peppers soften slightly, 2-3 min.
- Sprinkle remaining Enchilada Spice Blend over beef and peppers, then season with 1/4 tsp (1/2 tsp) salt. Cook, stirring often, until fragrant, 30 sec.
- Add salsa and chicken broth concentrate. Cook, stirring often, until mixture thickens slightly, 1-2 min.
- Add cooked rice to the pan with beef and peppers. Season with salt and pepper, to taste, then stir to combine.
- Transfer rice mixture to an 8x8-inch baking dish (9x13-inch for 4 ppl). (NOTE: Skip this step if you're using an oven-proof pan.)
- Sprinkle cheese over top.
- Broil in the middle of the oven until cheese is golden, 2-3 min.
- Meanwhile, add sour cream, lime zest, lime juice and a pinch of sugar to a small bowl. Season with salt and pepper, to taste, then stir to combine.
- Divide beef and rice skillet between bowls.
- Dollop sour cream over top.
If you've opted for double beef, cook it in the same way the recipe instructs you to cook the regular portion of beef. Work in batches, if necessary.