One pan chili with toasted rice

CHIPOTLE BEEF CHILI BOWLS WITH LIME-CILANTRO CREMA Servings: 4 Start to finish: 1 hour, 15 minutes

1/2 cup sour cream

1/4 cup minced fresh cilantro

2 teaspoons grated lime zest plus 3 tablespoons juice (2 limes)

Salt and pepper

1 pound, 90 per cent lean ground beef

2 tablespoons plus 2 cups water

1/4 teaspoon baking soda

2 tablespoons vegetable oil

1 cup long-grain white rice

1 onion, chopped fine

1 red bell pepper, stemmed, seeded, and chopped 1 tablespoon ground cumin

2 garlic cloves, minced

2 teaspoons chipotle chile powder

1 (15-ounce) can tomato sauce

1 (15-ounce) can black beans, rinsed

1 cup frozen corn, thawed

Adjust oven rack to middle position, place 4 individual serving bowls on rack, and heat oven to 200 F. Whisk sour cream, 2 tablespoons cilantro, 1 teaspoon lime zest, 1 tablespoon lime juice, and 1/4 teaspoon salt together in bowl; cover and refrigerate until ready to serve. Toss beef with 2 tablespoons water, baking soda, 1/4 teaspoon salt, and pinch pepper in bowl until thoroughly combined; let sit for 20 minutes.

Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add rice and cook, stirring often, until edges begin to turn translucent, about 2 minutes.

Add remaining 2 cups water and 1/2 teaspoon salt and bring to boil. Cover, reduce heat to low, and simmer until liquid is absorbed and rice is tender, about 20 minutes.

Off heat, add remaining 1 teaspoon lime zest and remaining 2 tablespoons lime juice and fluff gently with fork to incorporate. Divide cooked rice among warmed bowls, cover with aluminum foil, and keep warm in oven.

Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onion and bell pepper and cook until just beginning to brown, 5 to 7 minutes. Add beef mixture, breaking up meat with wooden spoon, and cook until no longer pink, 6 to 8 minutes.

Stir in cumin, garlic, and chili powder and cook until fragrant, about 1 minute. Stir in tomato sauce, beans, corn, and 1 teaspoon salt and cook until slightly thickened, about 3 minutes.

Spoon chili over rice in bowls, sprinkle with remaining 2 tablespoons cilantro, and serve with lime-cilantro crema.

Nutrition information per serving: 565 calories; 137 calories from fat; 15 g fat (6 g saturated; 1 g trans fats); 68 mg cholesterol; mg sodium; 77 g carbohydrate; 13 g fiber; 10 g sugar; 31 g protein.

For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Chipotle Beef Chili Bowls in “One-pan Wonders .”

(The Associated Press)