• Wash and dry produce. • Drain and rinse beans. Roughly chop cilantro. Reserve 1 tsp Mexican Spice Blend (2 tsp for 4 servings) in a small bowl (you’ll use it to make the crema in Step 4).

• Heat a drizzle of oil in a large pan over medium-high heat. Add beef*, garlic powder, remaining Mexican Spice Blend, 1/2 tsp salt (1 tsp for 4 servings), and pepper. • Cook, breaking up meat into pieces, until browned and mostly cooked through, 2-3 minutes (beef will finish cooking in Step 5). TIP: If there’s excess grease in the pan, carefully pour it out.

• Stir drained beans, rice, and stock concentrate into pan with beef mixture. Cook, stirring, until rice is lightly toasted, 30-60 seconds. • Stir in 1 cup water (2 cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender and liquid has mostly absorbed, 15-18 minutes.

• While rice cooks, add sour cream to bowl with reserved Mexican Spice Blend; stir to combine. • Add water 1/2 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.

• When rice is done, fluff beef and rice mixture. Taste and season with salt and pepper if desired.

• Drizzle beef, bean, and rice skillet with crema. Sprinkle with cilantro. Serve directly from pan. TIP: Serve with your favorite hot sauce and tortilla chips! Ground Beef is fully cooked when internal temperature reaches 160°.