Steak Burrito Bowl

1. Wash the lime. Cut the lime into 1/4's.Place the small pot on medium-high heat with 1 1/4 cup of water (10 fl. oz.) and 1/4 teaspoon of salt (optional). Add the rice and the juice of two limes. Bring to a low boil then reduce the heat to medium low and cover with the lid. Cook for 10 minutes, or until tender. Set aside until plating.
2. Next, place the medium sauté pan over medium heat with 2 teaspoons of oil and pre-heat for 3 minutes. Carefully place the Carne Asada in the pan and begin breaking apart to crumble with a spoon. Sprinkle on the Mexican spice blend and continue cooking to brown the meat for 5-6 minutes. Stir in 2 tablespoons of water and leave on a low burner until plating.
3. To make the guacamole, cut the avocado in half lengthwise and remove the pit. Scoop the flesh into a small bowl along with the remaining lime juice, 1/4 teaspoons of salt and any other seasonings you desired. Mash with a fork then adjust seasonings as needed.
4. To assemble: Divide the rice between two shallow bowls. Top with the seasoned beef. Add the black bean and corn salsa, guacamole, salsa roja and cotija cheese as desired.

Place your meal kits in the refrigerator upon receipt. *Proteins refers to all meats, poultry and seafood. Thoroughly cook all ingredients that come in contact with raw proteins. You consume raw or undercooked proteins at your own risk *Food has been prepared in a kitchen that uses products containing wheat, soy, dairy, peanuts, tree nuts, shellfish, fish and eggs, and may contain traces of these allergens.