Nick’s Pick | Baja-Style Ground Beef Bowls
Creamy Lime Dressing, Cherry Tomatoes & Cilantro Rice
Cooking time
20 minutes
Servings
2/4
Calories
650 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Credit goes to Baja for this aha moment! Each bountiful bowl is built on a base of warm white rice flecked with lime zest and freshly chopped cilantro. Layer on the tastiness with Mexican-spiced ground beef breezily browned on the stovetop. Baby greens, thin rounds of radishes and sweet cherry tomatoes bring summery freshness. Create a lush landscape with a luminous dressing of sour cream blended with more herbs, citrus and honey. Destination: sun.
We will send you:
- 250g Ground beef
- 100g Radishes (or French radishes)
- 140g Cherry tomatoes
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of cilantro
- 1 Lime
- 160g White rice
- 7g Honey
- 43ml Sour cream
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites
You will need:
Medium pot
Medium pan
Zester
Oil
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
9 g
Sodium
630 mg
Total Carb
82 g
Sugars
10 g
Protein
35 g
Fibre
6 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions), ⅓ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, zest and quarter the lime. Finely chop the cilantro leaves and stems. Halve the tomatoes. Thinly slice the radishes.
Cook the beef
In a medium pan, heat a drizzle of oil on medium-high. Add the beef*; season with the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the juice of up to 2 lime wedges (double for 4 portions) and cook, stirring frequently, 1 to 2 min., until thickened.
Make the Baja dressing
Meanwhile, in a small bowl, combine the sour cream, honey, ⅓ of the cilantro, the juice from the remaining lime wedges and S&P.
Finish & serve
In a large bowl, combine the baby greens, tomatoes, a drizzle of oil and S&P. To the pot of rice, add the lime zest (start with ½) and remaining cilantro; stir well. Divide the rice between your bowls. Top with the beef, radishes, baby greens and tomatoes. Drizzle with the Baja dressing. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
