Spicy Ground Beef Enchilada Rice Bowls with Lime Crema

Rice bowls have become a weeknight staple and for good reason-they’re hearty, flavorful and endlessly customizable. This version brings bold, saucy ground beef seasoned with Southwest spices, served over fluffy lime rice and topped with a vibrant pico de gallo, melted Monterey Jack cheese and a tangy spiced crema.

Every bite is a mix of textures and flavors: the savory beef, the bright citrus rice, the cool crema and the fresh crunch of the pico. It’s a complete meal in a bowl that comes together quickly, making it perfect for busy evenings when you want something satisfying without a lot of fuss.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView 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

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Dice the tomato. Halve, peel and thinly slice the onion; mince a few slices until you have 2 tablespoons (3 tablespoons for 4 servings). Zest and quarter the lime. Halve, core and thinly slice the green pepper into strips.
2. In a small pot, combine the rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until the rice is tender, 15-20 minutes. Keep covered off heat until ready to use in step 6.
3. While the rice cooks, in a small bowl, combine the diced tomato, minced onion and juice from half the lime. Season with salt and pepper. In a separate small bowl, combine the sour cream and ¼ teaspoon Southwest spice blend (½ teaspoon for 4 servings; you’ll use more in the next step). Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add the green pepper and cook until slightly softened, 2-3 minutes. Add the sliced onion and cook, stirring occasionally, until the veggies are browned and tender, 5-7 minutes. Add half the remaining Southwest spice blend (you’ll use the rest in the next step), 2 tablespoons water (4 tablespoons for 4 servings), salt and pepper. Cook until the water has mostly evaporated and the veggies are coated, 1-2 minutes. Turn off the heat. Transfer to a plate; cover to keep warm. Wipe out the pan.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add the ground beef and cook, breaking it up into pieces, until browned and cooked through, 4-6 minutes. If there’s excess grease, carefully pour it out. Stir in the Tex-Mex paste and remaining Southwest spice blend until combined. Add ¼ cup water (⅓ cup for 4 servings); simmer until the mixture is reduced and saucy, 2-3 minutes more. Remove from heat and stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Season with salt and pepper.
6. Fluff the rice with a fork; stir in the lime zest and season with salt and pepper. Divide the rice between bowls and top with the beef mixture, veggies, Monterey Jack cheese, pico de gallo and crema. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can use long-grain white rice, basmati or even brown rice. Adjust the cooking time and liquid according to the rice package instructions.

Can I make this recipe vegetarian?

Absolutely! Substitute the ground beef with plant-based ground meat or black beans. Adjust the seasoning to taste.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef and rice in the microwave or on the stovetop and add fresh toppings before serving.