One-Pot Beef and Chicken Mexican Rice

Steps

1. Start by adding 3/4 of a cup of Mexican sour cream to a food processor.
2. Add one 1/4 of a cup of mayonnaise, two cloves of garlic, 1/3 cup of fresh cilantro and the juice of a lime.
3. Season with some salt and blend until well combined.
4. Taste it and adjust the seasoning if needed, then transfer to a bowl and refrigerate for later.
5. Finely dice one small or half large yellow onion.
6. Finely dice 1 small red bell pepper.
7. Dice 3 to 4 garlic cloves.
8. Dice 2 tomatoes and a handful of fresh cilantro.
9. Next, dice one pound of beef (top sirloin) and one pound of chicken breast.
10. Place a large skillet over medium high heat and add a good drizzle of olive oil.
11. Add the onions and sauté until starts to get translucent.
12. Add the peppers and the garlic and sauté it for a few additional minutes.
13. Move the sautéed veggies to one side of the pan to make room for the meat.
14. Add the beef and the chicken.
15. Season the beef and the chicken well with salt, add 1 1/2 teaspoons of cumin powder, 1 teaspoon of chili powder, 1 teaspoon of red chili powder (use half for a less spicy version), two teaspoons of dry oregano, two teaspoons of smoked paprika and some fresh ground black pepper.
16. Mix it to incorporate the seasoning.
17. Once the beef and the chicken are seared on all sides add one cup of frozen corn, the tomatoes and the cilantro.
18. Mix everything and cook until the tomatoes start to break up.
19. Add 1 cup of washed long grain rice. Mix it to incorporate.
20. Then add 2 cups of chicken stock. Mix it to incorporate the liquid.
21. Bring it back to a boil, once boiling cover the pan and lower the heat to low.
22. Check the rice after 10 to 15 minutes; once cooked the rice is ready to be served.
23. To serve, add the rice to a bowl, add a good drizzle of the cilantro and lime crema, top it with some fresh cilantro and add some warm tortillas on the side.