.png)
.png)
.png)
Beef and Poblano Bowls
with Black Beans and Rice
This hearty bowl will transport you to a west-coast taqueria! We've packed everything we can into this one: beef, black beans, poblanos and savoury rice! And it doesn't stop there. We're topping this number of with lime crema, salsa and feta!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
¾ cup
Basmati Rice
1 tbsp
Ginger-Garlic Puree
(Contains Mustard)
370 mL
Black Beans
56 g
Hot Pepper
1 unit
Jalapeño
1 unit
Lime
½ cup
Tomato Salsa
3 tbsp
Sour Cream
(Contains Milk)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 2 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium,1 1/2 tbsp spicy and 2 tbsp extra-spicy! Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice, half the garlic salt and 1 tsp Tex Mex Paste (dbl for 4 ppl). Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl) 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 the pot from heat. Set aside, still covered.
Meanwhile, drain and rinse beans. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Core, then finely chop 1 tbsp jalapeños, removing seeds for less heat. (NOTE: Reference heat guide.) (TIP: We suggest using gloves when prepping jalapeños!)
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Season with salt and pepper. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
Add beans, poblanos, jalapeños, remaining Tex Mex Paste, remaining garlic salt and 1/3 cup water (dbl for 4 ppl) to the pan with beef. Cook, stirring often, until poblanos are tender, 4-5 min. Season with salt and pepper, to taste.
Meanwhile, add sour cream, half the lime zest, 1/2 tsp lime juice and 1/4 tsp sugar (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Fluff rice with a fork, then stir in remaining lime zest. Divide rice between bowls. Top with beef and veggies, then dollop salsa and lime crema over top. Sprinkle with feta. Squeeze a lime wedge over top, if desired.
