Tex-Mex Beef and Rice Skillet
with Cheddar Cheese and Lime Crema
This colourful, no-fuss Tex-Mex skillet is packed with flavour thanks to spiced rice and salsa-coated beef and peppers. Melty cheese and a dollop of lime crema is all you need to make your tastebuds sing!
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
2 tbsp
Enchilada Spice Blend
(Contains Sulphites)
½ cup
Tomato Salsa
160 g
Sweet Bell Pepper
¾ cup
Basmati Rice
1 unit
Chicken Broth Concentrate
½ cup
Cheddar Cheese, shredded
(Contains Milk)
3 tbsp
Sour Cream
(Contains Milk)
1 tsp
Garlic Salt
½ unit
Lime
7 g
Cilantro
Not included in your delivery
0.38 tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
Oil*
0.06 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 1 1/4 cups water, 1/8 tsp salt (dbl both for 4 ppl), broth concentrate and half the Enchilada Spice Blend to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then 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, core, then cut pepper into 1/2-inch pieces. Roughly chop cilantro. Zest, then juice half the lime (whole lime for 4 ppl).
Heat a large oven-proof pan over medium-high heat. (NOTE: If you don't have an oven-proof pan, use a large non-stick pan.) When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**Carefully drain and discard excess fat.
Add peppers to the pan with beef. Cook, stirring occasionally, until peppers soften slightly, 3-4 min. Sprinkle garlic salt and remaining Enchilada Spice Blend over beef and peppers. Cook, stirring often, until fragrant, 30 sec. Add salsa. Cook, stirring often, until mixture thickens slightly, 1-2 min.
Add rice to the pan with beef and peppers. Season with salt and pepper, to taste, then stir to combine. Remove the pan from heat. (NOTE: If you don't have an oven-proof pan, transfer mixture to a baking dish here.) Sprinkle half the cilantro over top, followed by cheese. Bake in the middle of the oven until cheese melts, 2-3 min.
Meanwhile, add sour cream, lime zest, 1/2 tsp lime juice, 1/2 tbsp water and a pinch of sugar (dbl all for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then stir to combine. Divide beef and rice skillet between bowls. Dollop lime crema over top. Sprinkle with remaining cilantro.
