Mexican-Spiced Beef & Rice Bowls

Wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Quarter the tomatoes; place in a bowl and season with salt and pepper. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. Roughly chop the pepper; thoroughly wash your hands immediately after handling.

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

While the rice cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Add the seasoned tomatoes and cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a large bowl; add the sliced green tops of the scallions, the juice of 1 lime half, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine and season with salt and pepper to taste. Wipe out the pan.

While the rice continues to cook, pat the beef dry with paper towels; place in a bowl and season with salt, pepper, and the spice blend. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. Add the demi-glace and sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until the liquid is slightly thickened and the beef is cooked through. Turn off the heat and stir in the juice of the remaining lime half. Season with salt and pepper to taste.

While the beef cooks, in a bowl, combine the crema or sour cream and lime zest. Drizzle with olive oil and season with salt and pepper; stir to combine. Serve the cooked rice topped with the cooked beef and finished vegetables. Serve with the sauce on the side. Enjoy!