Empanada Rice Bowl with jalapeño chimichurri and crispy tortilla strips
(from castro15’s recipe box)
Categories: Mexican
Ingredients
- 1/2 cup Jasmine Rice
- 1/2 oz. Cilantro
- 1 Jalapeño Pepper
- 1 Lime
- 2 Garlic Cloves
- 2 Small Corn Tortillas
- 10 oz. Ground Beef
- 1 Tbsp. Chile and Cumin Rub
- 8 fl. oz. Tomato Sauce
- 2 oz. Shredded Gallego Cheese
Directions
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Bring a small pot with rice and 1 cup water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Stir 1 Tbsp. chimichurri (made while rice cooks) into cooked rice and set aside. While rice cooks, prepare ingredients.
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Mince cilantro, stems and leaves. Stem jalapeño, halve, seed, remove 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. Combine cilantro, jalapeño (to taste), 2 tsp. lime juice, garlic, 1 Tbsp. olive oil, 1 Tbsp. water, ¼ tsp. salt, and a pinch of pepper in a mixing bowl. Set aside.
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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 to towel-lined plate. Return pan to medium-high heat and add beef to hot pan. Stir occasionally until no pink remains, 6-8 minutes.
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Stir tomato sauce and seasoning blend into pan with beef. Bring to a simmer and stir occasionally until thickened, 3-5 minutes.
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Plate dish as pictured on front of card, garnishing with cheese, remaining chimichurri, and tortilla strips. Bon appétit!