Cheesy Mexican Beef and Rice Skillet
with Hot Sauce Crema
Wanted: A fresh, hearty one-pan meal with enough flavor to stand up to the coldest of winter days. Found: A skillet full of aromatic rice, zesty seasoned beef, and sautéed pepper and onion, topped with gooey melted cheese and hot sauce crema. Reward: bite after bite of deliciousness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Long Green Pepper
Southwest Spice Blend
Beef Stock Concentrate
Mexican Cheese Blend
Not included in your delivery
Preheat broiler to high. Wash and dry all produce. Halve, deseed, and cut green pepper into 1-inch pieces. Halve, peel, and dice onion. In a small bowl, combine sour cream, hot sauce, 1 TBSP water, and a pinch of salt.
Heat a drizzle of oil in a medium ovenproof pan over medium-high heat. Add beef, Southwest Spice, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. Remove from heat; transfer to a medium bowl.
Heat another drizzle of oil in same pan over medium-high heat. Add green pepper and onion. Cook, stirring, until softened, 3-6 minutes.
Stir cooked beef, tomato paste, stock concentrate, rice, and 1 cup water into pan with veggies. Bring to a boil, then cover and reduce heat to a simmer. Cook until rice is tender, about 15 minutes. Uncover and remove from heat.
Evenly sprinkle cheese over beef and rice mixture. Broil until melted, about 1 minute.
Divide finished beef and rice mixture between plates. Drizzle with hot sauce crema.