with jalapeño chimichurri and crispy tortilla strips
$9.95 per serving
Prep & Cook Time:25-35 min.
Cook Within:5 days
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.
Bring a small pot with rice and 1 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 and set aside.
While rice cooks, prepare ingredients.
Prepare Ingredients and Make Chimichurri
Mince cilantro, stems and leaves.
Stem jalapeño, halve, seed, remove 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.
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.
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.
Finish the Filling
Stir tomato sauce and seasoning rub into pan with ground beef.
Bring to a simmer and stir occasionally until thickened, 3-5 minutes.
Finish the Dish
Plate dish as pictured on front of card, garnishing with cheese, remaining chimichurri, and tortilla strips. Bon appétit!