with Sour Cream and Feta
Ingredients: Ground beef • Sweet bell pepper • Basmati rice • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Roma tomatoes • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Limes • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Garlic powder.
Allergens
Utensils
Tags
Ground Beef
250 g
Sour Cream
43 mL
Tomato Salsa
0.5 cup
Sweet Bell Pepper
1 unit(s)
Basmati Rice
0.75 cup
Enchilada Spice Blend
8 g
Tomato
1 unit(s)
Lime
0.5 unit(s)
Garlic Powder
2 g
Feta Cheese, crumbled
0.5 cup
Sugar*
0.25 tsp
Pepper*
0.25 tsp
Oil*
1 tbsp
Salt*
0.5 tsp
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add rice, half the garlic powder, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook 13-15 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Cut half the lime (whole lime for 4 servings) into wedges.
- Cut tomato into 1/2-inch pieces.
- To a medium bowl, add tomatoes. Squeeze a lime wedge over top, then toss to coat.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- To the pan, add salsa, remaining garlic powder, half the Enchilada Spice Blend and 1/4 tsp (1/2 tsp) sugar.
- Cook for 1-2 min, stirring often, until sauce thickens slightly. Season with salt and pepper.
- Transfer beef to a plate, then cover to keep warm.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers.
- Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- To the pan with peppers, add rice. Sprinkle remaining Enchilada Spice Blend over top.
- Cook for 1-2 min, stirring constantly, until fragrant. Season with salt and pepper.
- Season tomatoes with salt and pepper, then toss to coat.
- Divide rice between bowls. Top with beef and tomatoes.
- Dollop sour cream over top, then sprinkle with feta.
- Squeeze a lime wedge over top.
800
kcal
Calories
38
g
Fat
15
g
Saturated Fat
78
g
Carbohydrate
10
g
Sugar
5
g
Dietary Fiber
39
g
Protein
120
mg
Cholesterol
1690
mg
Sodium
1
g
Trans Fat
900
mg
Potassium
200
mg
Calcium
5
mg
Iron
