Slow-braised beef chuck, seared over an open grill and then oven-baked in a rich barbacoa marinade until fork-tender. The beef sits alongside a hearty wild rice blend of brown, parboiled, and red rice, sautéed with garlic and onion for depth. On the side, steamed corn tossed with jalapeño, bell peppers, red onion, and fresh cilantro gets a bright lemon vinaigrette finish. A bold, satisfying plate built for your lean muscle goals.

Beef chuck, parboiled rice, red rice, brown rice, red bell peppers, green bell peppers, yellow onion, red onion, corn, fresh cilantro, fresh parsley, jalapeño pepper, fresh garlic, vegetable stock, olive oil, sunflower oil, lemon juice, kosher salt, black pepper.