All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Many a great dinner starts with this thought: tasty stuff on top of rice. Does it need to be more complicated than that? Not at all with this rice bowl, bringing the tasty from the steak strips cooked in a piquant tomato sauce, a feisty chimichurri, and the classic combo of crunchy tortilla, rich cheese, and a dollop of cooling sour cream. “Tasty stuff on top of rice,” may not be the musings of an epicurean gourmand, but it sounds like the perfect dinner to us.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Cook the Rice
Bring a small pot with jasmine rice, 1½ cup water, and a pinch of salt to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
Mince cilantro (no need to stem).
Halve and juice lime.
Season steak strips with a pinch of salt and pepper.
Make the Chimichurri
Combine jalapeño (to taste), cilantro, 1 Tbsp. olive oil, 2 tsp. lime juice, and a pinch of salt and pepper in a mixing bowl. Set aside.
Start the Steak Strips
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add steak strips to hot pan and stir occasionally until no pink remains, 5-7 minutes.
Finish Steak Strips and Finish Dish
Stir tomato sauce, taco seasoning, and a pinch of pepper into pan.
Bring to a simmer. Once simmering, cook until slightly thickened, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping rice with steak strip-tomato mixture, chimichurri, cheese, tortilla strips, and sour cream. Bon appétit!
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