Prep, sizzle, zap, serve–that’s the sound of our Fast & Fresh weeknight wonder meal! Thanks to a few clever time-savers from our chefs, you’ll be savoring a satisfying rice bowl topped with BBQ-sauced ground beef, peppers, and onions in 15 minutes—no joke! Top your bowls with fresh tomato-cucumber salad and sprinkle with white cheddar cheese, then dollop with sour cream, drizzle with BBQ mayo, and finish with chopped cilantro and a bright squeeze of fresh lime juice.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Pepper & Onion Mix
Veggie Stock Concentrate
White Cheddar Cheese(ContainsMilk)
• Wash and dry produce. • Drain pepper and onion mix. Mince or grate garlic. Dice tomato. Dice cucumber. Tear cilantro.
• Drizzle oil in a hot nonstick pan. Cook beef* and pepper and onion mix, breaking up meat, until browned, 2 minutes. Add garlic, Fry Seasoning, and a pinch of salt; cook, stirring, 1-2 minutes more. • Add tomato paste, stock concentrate, half the BBQ sauce, and ¼ cup water (1⁄3 cup for 4); bring to a boil and cook until beef is cooked through, 1-2 minutes.
• Massage rice package; snip to partially open. Microwave for 90 seconds. Fluff and season with salt and pepper.
• Quarter lime. • In a bowl, mix mayo and remaining BBQ sauce. • In a second bowl, toss tomato and cuke; season with salt and pepper. • Top rice with beef, salad, cheese, sour cream, BBQ mayo, and cilantro. Serve with lime wedges.
Ground Beef is fully cooked when internal temperature reaches 160°