Saucy Beef Burrito Bowls

🥘 Ingredients

• Smoky Red Pepper Crema
  2 tbsp
• Tex-Mex Paste
  1 unit
• cilantro
• cooking
• ground
• jasmine rice
  1 c
• lime
• long
• onion
• salt
• tomato
• water

🍳 Cookware

• small pot
• small bowl
• medium

1. 

   1

   In a small pot , combine jasmine rice , ¾%cup water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c, water, salt
2. 

   2

   While rice cooks, wash and dry all produce. Finely dice tomato . Halve, peel, and cut onion into ½-inch-thick wedges; mince one wedge until you have 1%tbsp. Zest and quarter lime . Core, deseed, and dice long green pepper into ½-inch pieces. Mince cilantro .

   tomato, onion, lime, long, cilantro
3. 

   3

   In a small bowl , combine diced tomato, minced onion, and a big squeeze of lime juice. Season with salt. Add Smoky Red Pepper Crema to a separate bowl. Stir in water 1%tsp at a time until it reaches a drizzling consistency.

   Smoky Red Pepper Crema: 2 tbsp
4. 

   4

   Heat a drizzle of cooking oil in a medium pan over medium-high heat. Add green pepper and onion wedges. Season with salt. Cook, stirring occasionally, until softened and lightly charred ⏱️ 8 minutes . Transfer to a plate.

   cooking
5. 

   5

   Heat a drizzle of oil in the same pan over medium-high heat. Add ground beef and a big pinch of salt. Cook, breaking meat into pieces, until browned ⏱️ 5 minutes . Stir in Tex-Mex Paste and ¼%cup water until combined. Bring to a simmer and cook until saucy and beef is cooked through ⏱️ 2 minutes .

   ground, Tex-Mex Paste: 1 unit
6. 

   6

   Fluff rice with a fork; stir in lime zest and half the cilantro. Season with salt and pepper. Divide rice between bowls and top with veggies, saucy beef, salsa, crema, remaining cilantro, and any remaining pan sauce. Serve with lime wedges on the side.