Meal Kit
Beef Empanada Rice Bowl
with jalapeño chimichurri and crispy tortilla strips
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
Chef
David Padilla
You are a rice bowl connoisseur. You know your jasmine from your basmati, your various toppings, and you think you've seen them all. Well, no, you haven't. We don't mean to burst your rice bowl bubble by saying so, but this empanada rice bowl is brand spanking new. Let this filter through your expert mind: Beef, browned in seasonings and tomato sauce, crunchy tortilla strips, and a fiery good jalapeño chimichurri topping the fluffiest jasmine this side of the Pacific. Connoisseur, shmonnisseur.
In Your Box (serves 2)
- 10 oz. Ground Beef
- 8 fl. oz. Tomato Sauce
- ¾ cup Jasmine Rice
- 1 Lime
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2 oz. Shredded Oaxacan Cheese
- 1 Jalapeno Pepper
- 2 Small Corn Tortillas
- ½ oz. Cilantro
- 1 Tbsp. Chile and Cumin Rub
- 2 Garlic Cloves
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) 4PXz01Om
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Calories840
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Carbohydrates87g
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Net Carbs81g
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Fat37g
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Protein42g
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Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Mixing Bowl
- 1 Medium 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 20 oz ground beef, follow same instructions as 10 oz ground beef in Step 3, stirring occasionally until no pink remains on meat, 6-8 minutes.
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If using ground turkey, follow same instructions as ground beef Step 3, stirring occasionally until no pink remains on meat, 7-9 minutes.
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1 Start the Rice
Bring a small pot with rice and 11/2 cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Stir 1 Tbsp. chimichurri (made while rice cooks; reserve remaining for garnish) into cooked rice. Cover again and set aside.While rice cooks, prepare ingredients. -
2 Prepare Ingredients and Make Chimichurri
Mince cilantro (no need to stem).
Stem jalapeño, halve, remove seeds and ribs, and mince. Retain seeds for more spice. Be sure to wash hands, utensils, and cutting board after working with jalapeño.Halve lime and juice.Mince garlic.Halve tortillas, then slice into thin strips.In a mixing bowl, combine cilantro, jalapeño (to taste), 2 tsp. lime juice, garlic, 1 Tbsp. olive oil, 1 Tbsp. water, 1/4 tsp. salt, and a pinch of pepper. Set aside. -
3 Crisp Tortilla Strips and Brown Meat
Line a plate with a paper towel.
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add tortilla strips and stir occasionally until crispy, 5-7 minutes.Remove tortilla strips to towel-lined plate. Keep pan over medium-high heat.Add ground beef to hot pan. Stir occasionally until no pink remains, 6-8 minutes. -
4 Finish the Meat
Add tomato sauce and seasoning rub to pan and stir to combine. Bring to a simmer.
Once simmering, stir occasionally until thickened, 3-5 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping rice with beef mixture, and garnishing with cheese, remaining chimichurri, and tortilla strips. Bon appétit!
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