MexiCali Beef Burrito Bowls

🥘 Ingredients

• Monterey Jack cheese
  ¼ cup
• Southwest Spice Blend
  1 tbsp
• black pepper
  1 tsp
• ground beef
  10 oz
• guacamole
  4 tbsp
• jasmine rice
  ¾ cup
• lime (zested and quartered)
  1
• long green pepper (poblano; thinly sliced)
  1
• red onion (thinly sliced)
  1
• salt
  1 tsp
• sour cream
  2 tbsp
• tomato (diced)
  1
• tomato paste
  1 unit

🍳 Cookware

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

1. 

   1

   Wash and dry all produce. Halve, peel, and thinly slice red onion ; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Halve, core, and thinly slice long green pepper into strips. Dice tomato . Zest and quarter lime with a zester .

   red onion: 1 (thinly sliced), long green pepper: 1 (poblano; thinly sliced), tomato: 1 (diced), lime: 1 (zested and quartered)
2. 

   2

   In a small pot , combine jasmine rice , 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   jasmine rice: ¾ cup, salt: 1 tsp
3. 

   3

   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, 8-10 minutes. Season with salt and black pepper . Turn off heat; transfer to a plate and cover to keep warm. Wipe out pan.

   black pepper: 1 tsp
4. 

   4

   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.

   sour cream: 2 tbsp
5. 

   5

   Heat a drizzle of oil in the pan used for veggies over medium-high heat. Add ground beef and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. (TIP: If there’s excess grease in your pan, carefully pour it out.) Stir in tomato paste , Southwest Spice Blend , and ¼ cup water (⅓ cup for 4 servings). Cook, scraping up any browned bits from bottom of pan, until mixture is thickened and saucy, 1-2 minutes. Season with salt and pepper.

   ground beef: 10 oz, tomato paste: 1 unit, Southwest Spice Blend: 1 tbsp
6. 

   6

   Fluff rice with a fork and stir in lime zest and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. Divide between bowls and top with beef mixture, veggies, Monterey Jack cheese , and pico de gallo. Drizzle with crema and dollop with guacamole . Serve with remaining lime wedges on the side.

   Monterey Jack cheese: ¼ cup, guacamole: 4 tbsp