Saucy Beef Burrito Bowls

Name: Saucy Beef Burrito Bowls with Poblano, Crema, Salsa & Cilantro Lime Rice
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 1/2 cup Rice; 2 tbsp Smoky Red Pepper Crema; 1 unit Long Green Pepper; 1 Tomato; 1 Lime; 10 oz Ground Beef; 1 unit Tex-Mex Paste; 1/4 oz Cilantro; tsp Salt, tsp; 2 tsp Cooking Oil, tsp; tsp Black Pepper, tsp

with Poblano, Crema, Salsa & Cilantro Lime Rice

By Recipe0 System

Bowls are way past “having a moment.” They’ve become a pillar of our lunches and dinners. Why? It’s simple: everything’s better in a bowl! (Nice knowing you, plates.) But seriously, the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. True to form, this Tex-Mex rendition is fully loaded. Steamy cilantro-lime rice is topped with saucy spiced ground beef, charred poblano and onion, salsa fresca, and smoky red pepper crema. Who needs the tortilla when you’ve got all that?

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
1/2 cup Rice
2 tbsp Smoky Red Pepper Crema
1 unit Long Green Pepper
1 Tomato
1 Lime
10 oz Ground Beef
1 unit Tex-Mex Paste
1/4 oz Cilantro
tsp Salt, tsp
2 tsp Cooking Oil, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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

Keep covered off heat until ready to serve.
2

While rice cooks, wash and dry produce.

Finely dice tomato. Halve, peel, and cut onion into ½-inch-thick wedges; mince one wedge until you have 1 TBSP. (For 4 servings, mince a few wedges until you have 2 TBSP.) Zest and quarter lime. Core, deseed, and dice poblano into ½-inch pieces. Mince cilantro.
3

In a small bowl, combine tomato, minced onion, and juice from half the lime; season with salt.

Add smoky red pepper crema to a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
4

Heat a large drizzle of oil in a medium pan over medium-high heat. (For 4 servings, use a large pan.) Add poblano and onion wedges. Season with salt. Cook, stirring occasionally, until softened and lightly charred, 7-9 minutes.

Transfer veggies to a plate.
5

Add another drizzle of oil to same pan; increase heat to medium high. Add beef* and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 4-6 minutes.

Stir in Tex-Mex paste and ¼ cup water (1⁄3 cup for 4 servings) until combined. Bring to a simmer and cook until mixture is saucy and beef is cooked through, 1-2 minutes more. Turn off heat.
6

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), lime zest, and half the cilantro. Season with salt and pepper.

Divide rice between bowls and top with veggies, saucy beef, salsa, crema, remaining cilantro, and any remaining sauce from pan. Serve with remaining lime wedges on the side.

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