Cheesy Mexican Beef and Rice Skillet
with Hot Sauce Crema
Wanted: A fresh, hearty one-pan meal with enough flavor to stand up to the coldest of winter days. Found: A skillet full of aromatic rice, zesty seasoned beef, and sautéed pepper and onion, topped with gooey melted cheese and hot sauce crema. Reward: bite after bite of deliciousness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Long Green Pepper
1 unit
Yellow Onion
2 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Hot Sauce
10 ounce
Ground Beef
1 tablespoon
Southwest Spice Blend
3 tablespoon
Tomato Paste
1 unit
Beef Stock Concentrate
½ cup
Jasmine Rice
½ cup
Mexican Cheese Blend
(Contains Milk)
Not included in your delivery
2 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Preheat broiler to high. Wash and dry all produce. Halve, deseed, and cut green pepper into 1-inch pieces. Halve, peel, and dice onion. In a small bowl, combine sour cream, hot sauce, 1 TBSP water, and a pinch of salt.
Heat a drizzle of oil in a medium ovenproof pan over medium-high heat. Add beef, Southwest Spice, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. Remove from heat; transfer to a medium bowl.
Heat another drizzle of oil in same pan over medium-high heat. Add green pepper and onion. Cook, stirring, until softened, 3-6 minutes.
Stir cooked beef, tomato paste, stock concentrate, rice, and 1 cup water into pan with veggies. Bring to a boil, then cover and reduce heat to a simmer. Cook until rice is tender, about 15 minutes. Uncover and remove from heat.
Evenly sprinkle cheese over beef and rice mixture. Broil until melted, about 1 minute.
Divide finished beef and rice mixture between plates. Drizzle with hot sauce crema.
