Impossible Beef and Poblano Skillet with Salsa Verde Rice

Savory seasoned plant-based ground beef sautéed with black beans, diced poblano peppers, and salsa verde, topped with melted reduced-fat cheddar cheese over fluffy rice.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 4
• Cuisine: Latin
• Difficulty: Easy
• Cost: $4.45/serving

Dietary

• High-Protein
• Low-Calorie
• High-Fiber
• Nut-Free
• Egg-Free
• Vegetarian
• Pescatarian
• Low-Sodium
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol

Tags

• one-pot
• sauté
• spicy
• comfort food
• rich

Ingredients

• 1 pound Impossible Ground Beef
• 1 can black beans (drained and rinsed)
• 0.5 cup reduced-fat cheddar cheese (shredded)
• 2 poblano peppers (medium, diced)
• 1 yellow onion (medium, diced)
• 1 package pre-cooked jasmine rice
• 0.5 cup salsa verde
• 1 tablespoon olive oil (extra virgin)
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 0.5 teaspoon chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 1 whole lime (juiced)

Instructions

1. Heat olive oil in a large oven-safe skillet over medium-high heat. Add diced yellow onion and poblano peppers, cooking for 4-5 minutes until tender.
2. Add Impossible Ground Beef, breaking it apart with a spatula. Season with dried oregano, garlic powder, chili powder, salt, and black pepper. Cook for 6-7 minutes until fully browned.
3. Warm pre-cooked jasmine rice according to package directions and stir into the skillet along with black beans, salsa verde, and fresh lime juice.
4. Sprinkle reduced-fat cheddar cheese over the skillet, cover with a lid for 2 minutes until cheese melts completely, then serve.

Notes

Reserve two servings in refrigerator containers for a quick reheat on Friday.

Nutrition (per serving)

• Calories: 481
• Protein: 31 g
• Carbohydrates: 45 g
• Fat: 18 g
• Fiber: 12 g
• Sodium: 490 mg
• Saturated Fat: 4.5 g
• Sugar: 5 g
• Cholesterol: 15 mg