MexiCali Beef Burrito Bowls

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• ground beef
  12 oz
• guacamole
  2 tbsp
• jasmine rice
  ½ cup
• lime
  1 unit
• long green pepper
  1 unit
• monterey jack cheese
  1 oz
• olive oil
  2 tbsp
• red onion
  1 unit
• salt
  1 tsp
• sour cream
  2 tbsp
• southwest spice blend
  1 tsp
• tomato
  1 unit
• tomato paste
  1 tbsp
• water
  2¼ cups

🍳 Cookware

• small pot
• large pan
• small bowl
• small bowl

1. 

   1

   red onion tomato paste sour cream long green pepper ground beef monterey jack cheese tomato lime guacamole jasmine rice southwest spice blend salt black pepper butter olive oil water

   red onion: 1 unit, tomato paste: 1 tbsp, sour cream: 2 tbsp, long green pepper: 1 unit, ground beef: 12 oz, monterey jack cheese: 1 oz, tomato: 1 unit, lime: 1 unit, guacamole: 2 tbsp, jasmine rice: ½ cup, southwest spice blend: 1 tsp, salt: 1 tsp, black pepper: 1 tsp, butter: 1 tbsp, olive oil: 2 tbsp, water: 2¼ cups
2. 

   2

   Wash and dry all produce. Halve, peel, and thinly slice onion; mince a few slices until you have 2 tbsp. Halve, core, and thinly slice poblano into strips. Dice tomato. Zest and quarter lime.
3. 

   3

   In a small pot , combine rice, 1¼ cups water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.
4. 

   4

   Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add poblano and sliced onion. Cook, stirring occasionally, until softened and lightly charred, ⏱️ 8 minutes to ⏱️ 10 minutes . Season with salt and pepper. Turn off heat; transfer to a plate and cover to keep warm. Wipe out pan.
5. 

   5

   While veggies cook, in a small bowl , combine minced onion, tomato, and a squeeze of lime juice to taste. Season with salt and pepper. In a separate small bowl , combine sour cream and a squeeze of lime juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
6. 

   6

   Heat a drizzle of oil in pan used for veggies over medium-high heat. Add beef and cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 4 minutes to ⏱️ 6 minutes . If there is excess grease in pan, carefully pour it out. Stir in tomato paste, Southwest Spice, and ¼ cup water. Cook, scraping up any browned bits from bottom of pan, until mixture is thickened and saucy, ⏱️ 1 minutes to ⏱️ 2 minutes . Season with salt and pepper.
7. 7

   Fluff rice with a fork and stir in lime zest and 1 tbsp butter. Season with salt and pepper. Divide between bowls and top with beef mixture, veggies, Monterey Jack, and pico de gallo. Drizzle with crema and dollop with guacamole. Serve with remaining lime wedges on the side.