Cilantro-Lime Rice

1. 2 cups chicken stock, brought to a boil over medium-high heat Return to a boil after adding the butter and rice. Reduce the heat to low, cover, and cook until the rice is soft and cooked through. Combine the lime juice, lime zest, cilantro, and salt & pepper to taste in a mixing bowl.

Meat Tacos

1. Heat a large skillet over medium heat and add the ground meat. Cook and crumble until thoroughly browned (draining off and discarding any grease). Heat the seasonings (chili powder, paprika, cumin, cayenne pepper, oregano, salt, and pepper) until aromatic. Stir in the picante sauce and heat until warmed through.

Assembly/Meal Prep

1. To serve as a meal, layer the rice, taco meat, beans, and corn in individual bowls or plates with your favorite toppings such as grated Cheddar cheese, a teaspoon of sour cream, fresh lime, fresh cilantro, fresh diced/sliced avocado, and fresh tomatoes or quick pico de gallo.
2. See the last line of the blog post for instructions on how to repurpose the pork, beans, and corn into a delicious taco salad.
3. Meal Prep: Fill your meal prep container with cooked and cooled rice, cooked and slightly cooled beef, beans, and corn. Toppings should be separated into different containers or plastic bags. Refrigerate for 4-5 days after carefully covering/sealing everything. In a microwave or skillet, warm the rice, beef, corn, and beans mixture, then add the prepared toppings.