The Hormel taco beef is ready to eat straight from the can, so you warm it while rice cooks and build a quick dinner around charred poblanos. Weeknight taco bowls with no fuss.

Serves 2. 25 minutes, 12 at the stove.

About 800 calories a serving, 20 g protein, 125 g carbohydrate, 24 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Start 1.5 cups water boiling in a small pot with a pinch of salt. Pour 3/4 cup rice into the boiling water, stir once, cover, and turn heat to low. Set a timer for 18 minutes.18 min
2. While the rice cooks, halve 2 large poblano peppers lengthwise and scrape out the seeds. Heat 2 tablespoons oil in a large skillet over medium-high heat and lay the peppers cut side down. Let them char without moving until the skin is blackened and blistered, about 5 minutes.5 min
3. Turn the peppers over and char the other side another 2 to 3 minutes until soft. Transfer to a plate.3 min
4. Pour the Hormel taco beef with its liquid into the same skillet over medium heat and warm through, stirring occasionally, about 2 minutes. Season with salt and pepper if needed.2 min
5. When the rice is tender and the water is absorbed, fluff it with a fork. Divide the rice between two bowls and top with the warm taco beef and a charred poblano half. Squeeze fresh lime over each bowl.

Note Swap the poblanos for a jarred roasted red pepper or a sliced avocado if you cannot find them fresh. Leftovers keep refrigerated for two days; reheat gently with a splash of water. Serve with hot sauce, diced onion, cilantro, and crumbled queso fresco on the side.