Tex-Mex Shrimp Enchilada Bowls

New & Improved

High Protein

Spicy

with Zesty Rice, Pico de Gallo & Spiced Crema

10 min

Difficulty: 2/3

**Now with leaner ground beef and more rice! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.** Rice bowls are way beyond “having a moment” and have officially transformed into a dinnertime staple. And why not? They’re hearty, flavorful, and so versatile. This version’s got bold ’n’ saucy ground beef served over a bed of fluffy lime rice, topped with pico de gallo, Monterey Jack cheese, and Southwest-spiced crema. Yep, this bodacious bowl is sure to satisfy.

Allergens

Shellfish

Milk

Utensils

Small pot

Large Pan

Zester

Small Bowl

Tags

High Protein

Pork-free

Pescatarian

Spicy

Ingredients

Sour Cream

3 tablespoon

Onion

1 unit

Shrimp

10 ounce

Long Green Pepper

1 unit

Monterey Jack Cheese

0.25 cup

Tomato

1 unit

Lime

1 unit

Jasmine Rice

0.75 cup

Tex-Mex Paste

1 unit

Southwest Spice Blend

1 tablespoon

Butter

1 tablespoon (tbsp)

Black Pepper

teaspoon (tsp)

Cooking Oil

2 teaspoon (tsp)

Salt

teaspoon (tsp)

Preparation

Wash and dry produce.
Dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Zest and quarter lime. Halve, core, and thinly slice green pepper into strips.

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes.
Keep covered off heat until ready to use in Step 6.

While rice cooks, in a small bowl, combine tomato, minced onion, and juice from half the lime. Season with salt and pepper.
In a separate small bowl, combine sour cream and ¼ tsp Southwest Spice Blend (½ tsp for 4 servings; you’ll use more in the next step). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, 2-3 minutes.
Add sliced onion and cook, stirring occasionally, until veggies are browned and tender, 5-7 minutes.
Add half the remaining Southwest Spice Blend (you’ll use the rest in the next step), 2 TBSP water (4 TBSP for 4 servings), salt, and pepper. Cook until water has mostly evaporated and veggies are coated, 1-2 minutes.
Turn off heat. Transfer to a plate; cover to keep warm. Wipe out pan.

Heat a drizzle of oil in pan used for veggies over medium-high heat. Add beef* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
Stir in Tex-Mex paste and remaining Southwest Spice Blend until combined. Add ¼ cup water (⅓ cup for 4 servings); simmer until mixture is reduced and saucy, 2-3 minutes more.
Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

Fluff rice with a fork; stir in lime zest and season with salt and pepper.
Divide rice between bowls and top with beef mixture, veggies, Monterey Jack, pico de gallo, and crema. Serve with remaining lime wedges on the side.