Meal Kit
with peppers, onions, Spanish rice, black beans, jalapeños, and sour cream
Prep & Cook Time:45-55 min.
Difficulty Level:Intermediate
Spice Level:Medium
Cook Within:6 days
Contains:Milk, Wheat, Soy
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
Ever wonder how the fajitas at your Mexican joint get their vibrant color and flavor? Sazón is the reason! It's a mix of ground achiote and culantro, a close cousin of cilantro but with amped up flavor. Achiote are seeds from a small shrub native to the Americas that, when ground, give Latin and Caribbean dishes their characteristic red-orange color and coriander aroma.
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- 15½oz.Canned Black Beans
- 1Red Onion
- 1Red Bell Pepper
- ¾cupParboiled White Rice
- 2oz.Sour Cream
- 1Jalapeño Pepper
- 2Tbsp.Home Chef Sazón Seasoning
- ½oz.Queso Fresco
- 2Flat Iron Steaks
- 8Large Flour Tortillas
- 3fl. oz.Salsa
Contains: Sulfites
Food intolerance information
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)N3DgLbOj
Calories
1420Carbohydrates
278gNet Carbs
271gFat
46gProtein
72gSodium
1750mg
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1Colander
- 2Small Pots
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Prepare the Ingredients
Stem, seed, and slice red bell pepper into wide 1 1/2" strips. Cut one strip into a 1/4” dice. Peel onion and slice into 1/3” thick rounds. Mince one onion round. Slice jalapeño into thin rounds. Discard seeds if you prefer less spice. Drain and rinse black beans. Rinse steaks, pat dry, and rub with 1/4 tsp. salt and half the Sazón seasoning.
Cook the Rice
Bring a small pot with 1 3/4 cup water, remaining Sazón seasoning, and rice to a boil. Reduce to simmer, cover, and cook until tender and water has been absorbed, 17-20 minutes. Season to taste with salt, set aside, and keep warm. Heat outdoor grill or grill pan to medium-high heat.
Make the Beans
Heat a small pot over medium-high heat. Add 2 tsp. olive oil, diced pepper, minced onion, and 1/4 tsp. salt to pot and cook until vegetables have softened, about 2-4 minutes. Add 1 cup black beans and 1/2 cup water. Bring to a boil, reduce to a simmer, and cook until liquid has evaporated and bean mixture thickens, about 12-15 minutes. Mash with a potato masher or fork. Season to taste with salt and pepper.
Grill the Vegetables and Steaks
Grill steaks 4-6 minutes on each side, or until steaks reach a minimum internal temperature of 145 degrees. Remove to a cutting board to rest for 5 minutes. Spray grill with cooking spray and grill peppers and onions on each side for 2-3 minutes, or until slightly charred. Remove to a cutting board. Once rested, slice steak and peppers into thin strips.
Warm the Tortillas
Wrap tortillas in foil and warm on grill for 1-2 minutes per side. Alternatively, cover tortillas with a wet paper towel and microwave for 30-45 seconds, or until soft and pliable.
Plate the Dish
Arrange sliced steak and jalapeños on a platter. Serve crumbled queso fresco, rice, beans, salsa, warm tortillas, grilled onions, grilled pepper slices, and sour cream on the side and get ready to have a flavor fiesta!
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