Zesty Beef and Rice Bowls with Fresh Salsa and Lime Crema

These hearty beef bowls are all about customization. Start with a base of fluffy lime rice and richly spiced ground beef, then pile on fresh tomato salsa, Monterey Jack cheese and a creamy lime crema. Crunchy blue corn tortilla chips add the perfect finish.

Feel free to build your bowl however you like-layer the crema on the bottom, crush chips over the top or serve them on the side for scooping. This recipe is as flexible as it is delicious.

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Ingredients

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Finely dice the tomato. Halve, peel and thinly slice the red onion; finely chop 2 tablespoons of the sliced onion for the salsa. Zest and quarter the lime. Halve, deseed and finely chop the jalapeño (leave seeds in for extra heat). Peel and finely chop the garlic.
2. In a small pot, combine the rice, 3/4 cup water (1 1/2 cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. 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, chopped onion, half the lime zest, a squeeze of lime juice, a drizzle of olive oil and as much chopped jalapeño as you like. Season generously with salt and pepper. Set the salsa aside.
4. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the sliced onion and a big pinch of salt. Cook, stirring, until slightly softened, 2-3 minutes. Add the ground beef, garlic, Southwest spice blend and another big pinch of salt. (If you like things spicy, add any remaining jalapeño.) Cook, breaking up the meat into pieces, until browned and cooked through, 3-4 minutes. If there is excess grease, carefully pour it out. Stir in the tomato paste and beef stock concentrate, then add 1/4 cup water (1/3 cup for 4 servings). Cook until slightly thickened, 1-2 minutes more. Stir in 1 tablespoon butter until melted, then turn off the heat.
5. While the beef cooks, in a second small bowl, combine the sour cream with a squeeze of lime juice. Season with salt and pepper. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
6. Fluff the rice with a fork; stir in the remaining lime zest and 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper. Divide the rice between bowls. Top with the beef mixture, Monterey Jack cheese, salsa and crema. Serve with tortilla chips and remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

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

How can I make this recipe dairy-free?

Use a dairy-free sour cream alternative and omit the Monterey Jack cheese or replace it with a dairy-free shredded cheese. Use oil instead of butter.

Can I prepare the salsa and crema ahead of time?

Absolutely! The salsa and crema can be made up to a day in advance and stored in the refrigerator. Stir the salsa before serving.