Beef Empanada Rice Bowl

with jalapeño chimichurri and crispy tortilla strips

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

A note about serious food allergies

You are a rice bowl connoisseur. You know your jasmine from your basmati, your various toppings, and you think you've seen them all. Well, no, you haven't. We don't mean to burst your rice bowl bubble by saying so, but this empanada rice bowl is brand spanking new. Let this filter through your expert mind: Beef, browned in seasonings and tomato sauce, crunchy tortilla strips, and a fiery good jalapeño chimichurri topping the fluffiest jasmine this side of the Pacific. Connoisseur, shmonnisseur.

In Your Box (serves 2)

  • ¾ cup Jasmine Rice
  • ½ oz. Cilantro
  • 1 Jalapeño Pepper
  • 1 Lime
  • 2 Garlic Cloves
  • 2 Small Corn Tortillas
  • 10 oz. Ground Beef
  • 1½ Tbsp. Chile and Cumin Rub
  • 8 fl. oz. Tomato Sauce
  • Info
    2 oz. Shredded Chihuahua Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Start the Rice

    Start the Rice

    Bring a small pot with rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Stir 1 Tbsp. chimichurri (made while rice cooks) into cooked rice. Cover again and set aside. While rice cooks, prepare ingredients.

  • Step 2 - Prepare Ingredients and Make Chimichurri

    Prepare Ingredients and Make Chimichurri

    Mince cilantro, stems and leaves. Stem jalapeño, halve, remove seeds and ribs, and mince. Retain seeds for more spice. Be sure to wash hands, utensils, and cutting board after working with jalapeño. Halve lime and juice. Mince garlic. Halve tortillas, then slice into thin strips. Combine cilantro, jalapeño (to taste), 2 tsp. lime juice, garlic, 1 Tbsp. olive oil, 1 Tbsp. water, ¼ tsp. salt, and a pinch of pepper in a mixing bowl. Set aside.

  • Step 3 - Crisp Tortilla Strips and Brown Meat

    Crisp Tortilla Strips and Brown Meat

    Line a plate with a paper towel. Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add tortilla strips and stir occasionally until crispy, 5-7 minutes. Remove tortilla strips to towel-lined plate. Return pan to medium-high heat and add ground beef to hot pan. Stir occasionally until no pink remains, 6-8 minutes.

  • Step 4 - Finish the Meat

    Finish the Meat

    Stir tomato sauce and seasoning rub into pan with ground beef. Bring to a simmer and stir occasionally until thickened, 3-5 minutes. Remove from burner.

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with cheese, remaining chimichurri, and tortilla strips. Bon appétit!

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