Spicy Tex-Mex Beef and Rice Bowls with Pico De Gallo and Crema

Rice bowls have become a dinnertime staple for good reason: they’re hearty, flavorful and endlessly versatile. This Tex-Mex inspired version features bold, saucy ground beef served over a bed of fluffy lime rice, topped with fresh pico de gallo, melted Monterey Jack cheese and a Southwest-spiced crema.

Every bite is a balance of zesty, creamy and spicy flavors that come together in under an hour. Perfect for a weeknight dinner that feels like a fiesta!

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView 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

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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.
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 later). 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 vegetables 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 vegetables 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, cooked vegetables, Monterey Jack cheese, pico de gallo and crema. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, long-grain white rice or basmati rice work well, but adjust the cooking time and water ratio according to package directions.

How can I make this dish dairy-free?

Use a dairy-free sour cream alternative and omit the Monterey Jack cheese or replace with a vegan cheese.

Can I prepare any components ahead of time?

Yes, you can cook the rice and prepare the pico de gallo and crema up to a day in advance. Store them separately in the refrigerator.