Careme

Ingredients

• Kroger® 80/20 Ground Beef Pack 1 LB

  8 oz $6.99
• Kroger® Long Grain Rice

  1/2 cup dry $4.29
• Fresh Poblano Peppers

  1 large poblano $3.99
• Fresh Sweet Corn on the Cob

  2 ears $1.25
• Fresh On the Vine Red Tomatoes

  2 medium tomatoes $3.49
• Jumbo Yellow Onions

  1/2 medium onion $1.49
• Garlic

  2 cloves $0.79
• Fresh Organic Limes

  1 lime $1.50
• Organic Cilantro

  1/4 cup chopped $1.99
• Olive oil or neutral oil

  1 tablespoon
• Chili powder

  1 1/2 teaspoons
• Ground cumin

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/4 teaspoon
• Water or low-sodium broth

  1 cup

Instructions

1. Rinse the rice until the water runs mostly clear; dice the onion and tomatoes, mince the garlic, seed and dice the poblano, cut the kernels from the corn cobs, chop the cilantro, and cut the lime into wedges.
2. Heat a large oven-safe or heavy skillet over medium-high heat with the oil; add the corn kernels and poblano in a single layer and cook undisturbed for 3 minutes, then stir and cook 2 to 3 minutes more until lightly charred. Transfer half of this mixture to a bowl for a fresh topping.
3. Add the onion to the skillet with the remaining corn and poblano and cook for 2 minutes, then add the ground beef, chili powder, cumin, oregano, salt, and pepper; cook 5 to 6 minutes, breaking up the beef, until browned and no pink remains.
4. Stir in the garlic and rice and cook for 1 minute to toast the rice lightly, then add the diced tomatoes and water or broth, scraping up browned bits from the skillet.
5. Bring to a simmer, reduce heat to low, cover tightly, and cook for 18 minutes, until the rice is tender and the liquid is absorbed; remove from heat and let stand, covered, for 5 minutes.
6. Fluff the skillet with a fork, taste and adjust salt, then squeeze in half the lime and fold in most of the cilantro.
7. Plate the beef rice skillet in shallow bowls, spoon the reserved charred corn-poblano mixture over the top, and finish with remaining cilantro and lime wedges.