Mexican Beef Burrito Bowl
with Brown Rice and Sweet Red Pepper Salsa
A deconstructed burrito? What fun! Delicious seared beef teams up with hearty brown rice and beans, sweet red pepper salsa and citrusy lime crema.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Lanières de bœuf
½ tasse(s)
Riz brun germé
1 boîte(s)
Haricots noirs
230 g
Poivron rouge
10 g
Coriandre
1 cs
Pâte de tomates
2 cs
Assaisonnement mexicain
1 pièce(s)
Concentré de bouillon de légumes
113 g
Maïs en grains
3 cs
Crème sure
(Contient Lait)
1 pièce(s)
Lime
56 g
Oignon rouge
Pas inclus dans votre livraison
Huile*
Informations nutritionnelles
Ustensiles
Instructions
In a small pot, combine the rice and 1 1/4 cups salted water (double for 4 people). Bring it to a boil over high heat, then reduce the heat to medium-low. Cover with a lid and simmer until the rice is tender, 25-28 min. (Drain when the rice is cooked through, and return to the pot.)
Meanwhile, wash and dry all produce.* Drain and rinse the beans. Core, then cut the bell pepper(s) into 1/2-inch pieces. Roughly chop the cilantro. Zest and juice half the lime (1 lime for 4 people). Cut the remaining lime into wedges.
Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the bell peppers and onions. Cook, stirring often, until the peppers are tender-crisp, 4-5 min. Stir in the tomato paste and 2 tbsp water (double for 4 people). Season with salt and pepper. Transfer to a small bowl and cover to keep warm.
Pat the beef strips dry with paper towels. Season with salt and pepper. Heat the same pan over medium-high heat. Add a drizzle of oil, then half the beef. Sprinkle with half the Mexican Seasoning. Cook until golden-brown, 1-2 min per side. Repeat with the remaining beef and remaining Mexican seasoning.
Stir in the broth concentrate(s), corn and beans into the drained rice. In a small bowl, stir together the lime zest, lime juice and sour cream. Season with salt and pepper.
Divide the rice, beef and red pepper salsa between bowls. Top with a sprinkle of cilantro and a dollop of crema. Squeeze over a lime wedge, if desired.