Beefy empanada rice bowl

Updated at: Tue, 12 Mar 2024 21:22:30 GMT

Step 1

Bring a small pot with rice and 1¼ cups water to a boil. Once boiling, reduce to a simmer, cover, and cook until tender, 15-18 minutes. Remove from burner. Stir in 1 Tbsp. chimichurri (prepared in a later step; reserve remaining for garnish) into cooked rice. Cover and set aside. While rice cooks, continue recipe.

Step 2

Halve lime and juice. Mince cilantro (no need to stem). Mince garlic. Stem jalapeño, halve, remove seeds and ribs, and mince. Retain seeds for more spice. Wash hands and cutting board after working with jalapeño. In a mixing bowl, combine cilantro, jalapeños (to taste), 2 tsp. lime juice, garlic, 1 Tbsp. olive oil, 1 Tbsp. water, ¼ tsp. salt, and a pinch of pepper. Set aside.

Step 3

Place a medium non-stick pan over medium-high heat. Add ground beef to hot, dry pan. Stir occasionally, breaking up meat, until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Step 4

Add tomato sauce and chile and cumin rub to hot pan and stir to combine. Bring to a simmer. Once simmering, stir occasionally until thickened, 3-5 minutes. Remove from burner.

Step 5

Plate dish as pictured on front of card, topping rice with beef mixture and garnishing with cheese, remaining chimichurri, and tortilla strips.

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