Bold Tex-Mex Beef Enchilada Rice Bowls with Fresh Salsa and Crema

Rice bowls have become a weeknight hero and for good reason-they’re hearty, versatile and packed with flavor. This Tex-Mex inspired version layers bold, saucy beef over a bed of fluffy lime-infused rice, then tops it all with a fresh tomato salsa, melted Monterey Jack cheese and a drizzle of Southwest-spiced crema. Every bite is a fiesta of textures and tastes.

Best of all, this recipe comes together in about 35 minutes using simple ingredients. The seasoned beef cooks up quickly, while the rice simmers away. A quick sauté of peppers and onions adds color and crunch and the homemade salsa and crema bring brightness and creaminess. It’s a complete meal in a bowl that’s sure to become a regular in your dinner rotation.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

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, ¾ cup water (1½ 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, 15-18 minutes. Keep covered off heat until ready to serve.
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 (½ teaspoon for 4 servings). 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 2 tablespoons water (4 tablespoons for 4 servings), half the remaining Southwest Spice, salt and pepper. Cook until the water has mostly evaporated and the veggies are coated, 1-2 minutes. Turn off heat. Transfer to a plate; cover to keep warm. Wipe out the pan.
5. Heat another drizzle of oil in the same pan over medium-high heat. Add the ground beef and cook, breaking up the meat 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 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). 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, sautéed veggies, Monterey Jack cheese, salsa and crema. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice or basmati. Adjust the cooking time and water ratio according to the package instructions.

Can I make this recipe ahead of time?

You can prepare the components separately: cook the rice, sauté the veggies and cook the beef. Store them in the refrigerator for up to 3 days. Assemble and reheat before serving.

What can I use instead of Tex-Mex paste?

Tex-Mex paste is a seasoned tomato paste. You can substitute with 2 tablespoons of tomato paste mixed with 1 teaspoon of chili powder and a pinch of cumin.