Spicy Beef Al Pastor Rice Bowls with Fajita Veggies and Cilantro Lime Rice

Inspired by the classic al pastor taco, these rice bowls bring all the bold flavors without the tortillas. We use quick-cooking ground beef seasoned with chili powder and a fajita spice blend, then serve it over fluffy cilantro lime rice. The bowls are loaded with charred fajita peppers and onions, fresh pico de gallo, sweet pineapple and a drizzle of spicy crema.

Every bite is a mix of savory, sweet and spicy, topped with melted Monterey Jack cheese. It’s a complete meal that’s perfect for a weeknight dinner, ready in under an hour.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Zest and quarter the lime. Drain the pineapple over a small bowl, reserving the juice. Pat the pineapple dry with paper towels.
2. In a small pot, combine the rice, 1¼ cups water (2¼ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, dice the tomato. Halve, peel and thinly slice the onion; mince a few slices until you have 2 tablespoons (4 tablespoons for 4 servings). Roughly chop the cilantro. Halve, core and thinly slice the green pepper into strips. In a second small bowl, combine the tomato, minced onion, half the cilantro and a big squeeze of lime juice to taste. Season with salt and pepper.
4. Heat a large, dry pan over medium-high heat. Add the pineapple; cook, stirring occasionally, until lightly charred, 3-5 minutes. Transfer to a plate. Heat a drizzle of oil in the same pan over medium-high heat. Add the sliced onion and green pepper; cook, stirring occasionally, until charred and softened, 7-9 minutes. Add half the fajita spice blend (you’ll use the rest in the next step) and a splash of water; cook, stirring, until fragrant and water has evaporated, 1-2 minutes. Season with salt and pepper. Turn off heat; transfer to the plate with pineapple. Wipe out the pan. (Tip: Tent with foil to keep warm.)
5. Heat a drizzle of oil in the same pan over medium-high heat. Once hot, add the ground beef; cook, breaking it up into pieces, until browned and cooked through, 4-6 minutes. Add the chili powder, remaining fajita spice blend, reserved pineapple juice and a big pinch of salt. Cook, stirring, until the beef is coated and the sauce has reduced, 1-2 minutes. Remove from heat and stir in a big squeeze of lime juice. In a third small bowl, combine the sour cream and hot sauce to taste. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.
6. Fluff the rice with a fork; stir in the lime zest, remaining cilantro and 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper. Divide the rice between bowls; top with the beef, pineapple and veggies and pico de gallo. Sprinkle with Monterey Jack cheese. Drizzle with the spicy crema. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can use any long-grain rice, but adjust the cooking time and water amount according to package instructions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or a skillet.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free, but check the labels on your fajita spice blend and hot sauce to be sure.