Mexican Beef Skillet With Apricot Persian Lime Salsa & Turmeric Spiced Rice - I Feel Like Cooking

Ingredients

• 3 T Olive This! Persian Lime Oil
• 1 ½ lbs. beef chuck cut into small 2” strips
• 1 ½ t kosher salt
• 1 t black pepper
• 5 oz. sliced shitake mushrooms (or sliced Baby Bella mushrooms)
• 2 C carrots sliced into chunks
• ¾ C white onion chopped into large chunks
• 3 large cloves of garlic thinly sliced
• 1 packet McCormick’s Taco Seasoning Mix
• 1 6 oz. can tomato paste
• 3 C water
• 1 large bouquet of fresh herbs tied with string: 4 large sage leaves, 2 large rosemary sprigs, 2 large sprigs oregano, large sprig of thyme.
• ¼ C chopped fresh Italian Parsley
• 1 C Jasmine Rice
• 1 ¾ C water
• 1 t dried turmeric
• ½ t Turkish Spice Blend(*SEE NOTES section for the flavor profile of this blend.) Still yummy without this if you don’t have it, by the way.
• 2 large ripe apricots are cut into small chunks (No need to peel. You can also use peaches or nectarines.)
• 1 C halved cherry tomatoes
• 2 T chopped and seeded jalapeño
• ¼ C chopped fresh cilantro
• ¼ C chopped red onion
• 1 T fresh lime juice
• 1 ½ T Olive This! Persian Lime Oil
• ½ t kosher salt + ½ T black pepper