One-Pan Beef, Black Bean ’n’ Rice Skillet

Name: One-Pan Beef, Black Bean ’n’ Rice Skillet with Mexican Spice Crema & Cilantro
Total time: 30 min
Yield: 2
Cuisine: Central America
Ingredients: 1 unit Black Beans; ¼ ounce Cilantro; 1 tablespoon Mexican Spice Blend; 10 ounce Ground Beef; 1 teaspoon Garlic Powder; ½ cup Jasmine Rice; 1 unit Beef Stock Concentrate; 3 tablespoon Sour Cream; Salt; Pepper; 1 teaspoon Cooking Oil

with Mexican Spice Crema & Cilantro

Recipe Development TeamPublished on February 20, 2024

3.7

(634 customers rated)

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This dish is everything you love about a burrito, sans tortilla, all in one lucky pan (hello, easy cleanup)! You’ll brown hearty ground beef with our savory Mexican spice blend, then add black beans and rice, and allow the flavors to bubble and meld. Serve it right out of the pan with a sprinkle of chopped cilantro and dollops of spiced crema for tangy, creamy contrast.

Tags:

Protein Smart

•Easy Prep & Clean

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Black Beans

¼ ounce

Cilantro

1 tablespoon

Mexican Spice Blend

10 ounce

Ground Beef

1 teaspoon

Garlic Powder

½ cup

Jasmine Rice

1 unit

Beef Stock Concentrate

3 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories850 kcal

Fat40 g

Saturated Fat14 g

Carbohydrate76 g

Sugar4 g

Dietary Fiber8 g

Protein39 g

Cholesterol115 mg

Sodium1160 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Can Opener

•Small Bowl

•Strainer

•Large Pan

Instructions

• Wash and dry produce. • Drain and rinse beans. Roughly chop cilantro. Reserve 1 tsp Mexican Spice Blend (2 tsp for 4 servings) in a small bowl (you’ll use it to make the crema in Step 4).

• Heat a drizzle of oil in a large pan over medium-high heat. Add beef*, garlic powder, remaining Mexican Spice Blend, ½ tsp salt (1 tsp for 4 servings), and pepper. • Cook, breaking up meat into pieces, until browned and mostly cooked through, 2-3 minutes (beef will finish cooking in Step 5). TIP: If there’s excess grease in the pan, carefully pour it out.

• Stir drained beans, rice, and stock concentrate into pan with beef mixture. Cook, stirring, until rice is lightly toasted, 30-60 seconds. • Stir in 1 cup water (2 cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender and liquid has mostly absorbed, 15-18 minutes.

• While rice cooks, add sour cream to bowl with reserved Mexican Spice Blend; stir to combine. • Add water ½ tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.

• When rice is done, fluff beef and rice mixture. Taste and season with salt and pepper if desired.

• Drizzle beef, bean, and rice skillet with crema. Sprinkle with cilantro. Serve directly from pan. TIP: Serve with your favorite hot sauce and tortilla chips!

Ground Beef is fully cooked when internal temperature reaches 160°.