San Antonio Beef Bowls

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

•While rice cooks, in a small bowl, combine tomato, chopped onion, half the lime zest, a squeeze of lime juice, a drizzle of olive oil, and as much jalapeño as you like. • Season generously with salt and pepper. Set aside.

• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add sliced onion and a big pinch of salt. Cook, stirring, until slightly softened, 2-3 minutes. • Add beef*, garlic, Southwest Spice Blend, and another big pinch of salt. TIP: If you like things spicy, add any remaining jalapeño. • Using a spatula, arrange beef into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up into pieces; cook, stirring occasionally, until beef is cooked through, 3-4 minutes more. TIP: If there’s excess grease in your pan, carefully pour it out.

• To pan with beef, stir in tomato paste and stock concentrate, then add ¼ cup water (1/3 cup for 4 servings). Cook until slightly thickened, 1-2 minutes more. • Stir in 1 TBSP butter until melted; turn off heat.

• While beef cooks, in a second small bowl, combine sour cream with a squeeze of lime juice. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.