Express
Beefy Empanada Rice Bowl
with jalapeño chimichurri and tortilla strips
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk
- Gluten-Smart
Chef
David Padilla
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 16 fl. oz. Tomato Sauce
- 16 oz. Ground Beef
- 1½ cups Jasmine Rice
- 2 Limes
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4 oz. Shredded Cheddar-Jack Cheese
- 2 Jalapeño Peppers
- 1 oz. Cilantro
- 1 oz. Tortilla Strips
- 1½ Tbsp. Minced Garlic and Parsley
- 4 tsp. Chile and Cumin Rub
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 8O7WY2OD
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Calories770
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Carbohydrates79g
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Net Carbs73g
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Fat35g
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Protein36g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Rice
Bring a medium pot with rice, 1/4 tsp. salt, and 2 1/2 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Stir in 2 Tbsp. chimichurri (prepared in a later step; reserve remaining for garnish) into cooked rice. Cover and set aside.While rice cooks, continue recipe. -
2 Prepare Ingredients and Make Chimichurri
Halve limes and juice.
Tear cilantro leaves and stems.Stem jalapeños, halve, remove seeds and ribs, and mince. Retain seeds for more spice. Wash hands and cutting board after working with jalapeños.In a mixing bowl, combine cilantro, jalapeños (to taste), 2 Tbsp. lime juice, minced garlic and parsley, 2 Tbsp. olive oil, 1 Tbsp. water, 1/4 tsp. salt, and a pinch of pepper. Set aside. -
3 Start the Beef Mixture
Place a large non-stick pan over medium-high heat.
Add ground beef to hot, dry pan. Stir occasionally, breaking up meat, until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes. -
4 Finish Beef Mixture and Finish Dish
Add tomato sauce, chile and cumin rub, and a pinch of salt to hot pan and stir to combine. Bring to a simmer.
Once simmering, stir occasionally until thickened, 3-5 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice with beef mixture and garnishing with cheese, remaining chimichurri (to taste), and tortilla strips. Bon appétit!
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