Chipotle Beef & Pepper Rice Bowls with Sour Cream & Toasted Pepitas

Chipotle Beef & Pepper Rice Bowls

with Sour Cream & Toasted Pepitas

30 MIN
2 Servings
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From the Test Kitchen

In this dish, tenders bites of beef are cooked in a savory, complex sauce of tomato paste, peanut butter spread, chipotle chile paste, and more. It's served over white rice mixed with sweet peppers, and topped with toasted pepitas for a bit of crunch and sour cream for a cooling finish.
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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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ingredients
Chipotle Beef & Pepper Rice Bowls with Sour Cream & Toasted Pepitas
Title
  • 10 oz Ground Beef
  • ½ cup Long Grain White Rice
  • 4 oz Sweet Peppers
  • 2 tsps Chipotle Chile Paste
  • 1 Tbsp Smooth Peanut Butter Spread
  • 2 Tbsps Tomato Paste
  • 2 Tbsps Raw Pepitas
  • ¼ cup Sour Cream
  • 1 Tbsp Light Brown Sugar
  • 1 Red Onion
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the peppers; cut off and discard the stems. Remove the cores; large dice. Halve, peel, and medium dice the onion. In a bowl, combine the tomato paste, peanut butter spread, sugar, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the sour cream and 2 teaspoons of water; season with salt and pepper.

Make the pepper rice
2 Make the pepper rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 16 to 18 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
Toast the pepitas
3 Toast the pepitas

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a bowl and immediately season with salt. Wipe out the pan.

Cook the beef & serve your dish
4 Cook the beef & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the diced onion and chipotle-peanut mixture. Cook, stirring frequently, 3 to 4 minutes, or until combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the pepper rice topped with the cooked beef, seasoned sour cream, and toasted pepitas. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the peppers; cut off and discard the stems. Remove the cores; large dice. Halve, peel, and medium dice the onion. In a bowl, combine the tomato paste, peanut butter spread, sugar, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the sour cream and 2 teaspoons of water; season with salt and pepper.

2 Make the pepper rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 16 to 18 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
Make the pepper rice
Toast the pepitas
3 Toast the pepitas

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a bowl and immediately season with salt. Wipe out the pan.

4 Cook the beef & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the diced onion and chipotle-peanut mixture. Cook, stirring frequently, 3 to 4 minutes, or until combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the pepper rice topped with the cooked beef, seasoned sour cream, and toasted pepitas. Enjoy!

Cook the beef & serve your dish
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