Smoky Chipotle Beef Burrito Bowls

🥘 Ingredients

• Mexican cheese blend
  ½ cup
• black pepper
  to taste
• chipotle puree
  2 tbsp
• cilantro
  2 bunch
• cumin
  ½ tsp
• garlic powder
  1 tsp
• ground beef
  10 oz
• jasmine rice
  ½ cup, ½ cup
• lime
  2 piece
• olive oil
  2 tbsp
• onion
  2 piece
• salt
  to taste, to taste
• sour cream
  2 tbsp
• tomato
  2 piece
• water
  1 ¼ cup, 1 ¼ cup

🍳 Cookware

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

1. 

   1

   jasmine rice water salt black pepper olive oil tomato onion cilantro lime ground beef chipotle puree garlic powder sour cream cumin Mexican cheese blend

   jasmine rice: ½ cup, water: 1 ¼ cup, salt: to taste, black pepper: to taste, olive oil: 2 tbsp, tomato: 1 piece, onion: 1 piece, cilantro: 1 bunch, lime: 1 piece, ground beef: 10 oz, chipotle puree: 2 tbsp, garlic powder: 1 tsp, sour cream: 2 tbsp, cumin: ½ tsp, Mexican cheese blend: ½ cup
2. 

   2

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

   jasmine rice: ½ cup, water: 1 ¼ cup, salt: to taste
3. 

   3

   While rice cooks, wash and dry produce. Dice tomato into ¼-inch pieces. Halve, peel, and dice onion into ¼-inch pieces. Finely chop cilantro , including tender stems. Zest and quarter lime .

   tomato: 1 piece, onion: 1 piece, cilantro: 1 bunch, lime: 1 piece
4. 

   4

   In a small bowl , combine tomato, half the onion, half the cilantro, a large drizzle of olive oil, juice from half the lime, salt, and pepper.
5. 

   5

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add remaining onion, salt, and pepper. Cook, stirring occasionally, until fragrant and slightly softened, ⏱️ 3 minutes . Stir in beef, chipotle puree, garlic powder, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 5 minutes . If there is excess grease in your pan, carefully pour it out. Keep covered off heat until ready to serve.
6. 

   6

   While beef cooks, in a second small bowl , combine sour cream and half the cumin. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.
7. 7

   Fluff rice with a fork; stir in lime zest. Divide rice between plates. Top with beef, Mexican cheese blend, crema, pico de gallo, and remaining cilantro. Serve with remaining lime wedges on the side.