Meal Kit
Beefy Empanada Rice Bowl
with jalapeño chimichurri and tortilla strips
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk
- Gluten-Smart
Chef
David Padilla
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)
- 10 oz. Ground Beef
- 8 fl. oz. Tomato Sauce
- ¾ cup Jasmine Rice
- 1 Lime
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2 oz. Shredded Nacho/Taco Cheese Blend
- 1 Jalapeno Pepper
- ½ oz. Cilantro
- ½ oz. Tortilla Strips
- 1 Tbsp. Chile and Cumin Rub
- 2 Garlic Cloves
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.
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Nutrition (per serving)
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Calories830
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Carbohydrates80g
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Net Carbs74g
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Fat39g
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Protein41g
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Sodium1730mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 20 oz. ground beef, follow same instructions as 10 oz. ground beef, working in batches if necessary.
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If using ground pork, break up until pork reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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1 Cook the Rice
Bring a small pot with rice and 11/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until tender, 15-18 minutes.Remove from burner. Stir in 1 Tbsp. chimichurri (prepared in a later step; reserve remaining for garnish) into cooked rice. Cover and set aside.While rice cooks, continue recipe. -
2 Prepare Ingredients and Make Chimichurri
Halve lime and juice.
Mince cilantro (no need to stem).Mince garlic. Stem jalapeño, halve, remove seeds and ribs, and mince. Retain seeds for more spice. Wash hands and cutting board after working with jalapeño.In a mixing bowl, combine cilantro, jalapeños (to taste), 2 tsp. lime juice, garlic, 1 Tbsp. olive oil, 1 Tbsp. water, 1/4 tsp. salt, and a pinch of pepper. Set aside. -
3 Start the Beef Mixture
Place a medium non-stick pan over medium-high heat.
Add ground beef to hot, dry pan. Stir occasionally, breaking up meat, until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes. -
4 Finish the Beef Mixture
Add tomato sauce and chile and cumin rub to hot pan and stir to combine. Bring to a simmer.
Once simmering, stir occasionally until thickened, 3-5 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping rice with beef mixture and garnishing with cheese, remaining chimichurri, and tortilla strips. Bon appétit!
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