Mexican Beef & Black Bean Rice Bowls

with Bell Pepper, Cotija, Fresh Salsa & Lime

Allergens: Milk

Total: 25 min • Prep: 10 min

Servings:
Ingredients

  • Green Bell Pepper

    1 unit

  • Red Onion

    1 unit

  • Cotija Cheese

    ½ cup

  • Ground Beef

    10 ounce

  • Fresh Red Salsa

    4 ounce

  • Black Beans

    1 unit

  • Lime

    1 unit

  • Mexican Spice Blend

    1 tablespoon

  • Jasmine Rice

    ¾ cup

  • Cilantro

    ¼ ounce

  • Black Pepper

    1 teaspoon (tsp)

  • Salt

    2 teaspoon (tsp)

  • Sugar

    ½ teaspoon (tsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Butter

    2 tablespoon (tbsp)

Cooking steps
1
  • In a small pot, combine rice, 1¼ cups water (2¼ 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.
  • Halve, peel, and dice half the onion; thinly slice remaining onion into strips. Zest and quarter lime. Halve, core, and thinly slice bell pepper into strips. Finely chop cilantro.
3
  • Heat a drizzle of oil in a medium pot over medium-high heat. Add diced onion, ½ tsp sugar (1 tsp for 4 servings), and a big pinch of salt and pepper. Cook, stirring, until softened, 3-4 minutes.
  • Add beans and their liquid, half the Mexican Spice Blend (you’ll use the rest later), ½ tsp salt (1 tsp for 4), and pepper. Cook until thickened, 5-10 minutes more.
  • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) and a squeeze of lime juice. Taste and season with salt and pepper.
  • Keep covered off heat until ready to serve.

 

4

  • While beans cook, heat a drizzle of oil in a large pan over medium-high heat.

  • Add sliced onion, bell pepper, salt, and pepper; cook, stirring occasionally, until slightly charred and fragrant, 3-4 minutes.

5
  • To pan with veggies, add beef*, remaining Mexican Spice Blend, a big pinch of salt, and pepper. Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-6 minutes.
6

  • Fluff rice with a fork and stir in lime zest, 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper.

  • Divide rice between shallow bowls. Top with beef and veggies, beans, salsa, cotija, and cilantro. Serve with remaining lime wedges on the side.