Beef Empanada Rice Bowl

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  • 10 oz. Ground Beef
  • 8 fl. oz. Tomato Sauce
  • ¾ cup Jasmine Rice
  • 1 Lime
  • 2 oz. Shredded Oaxacan Cheese
  • 1 Jalapeño Pepper
  • 2 Small Corn Tortillas
  • ½ oz. Cilantro
  • 1 Tbsp. Chile and Cumin Rub
  • 2 Garlic Cloves








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.


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


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.


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.


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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