1. Bring rice, water, carrots, and 1/4 teaspoon salt to a boil in a large saucepan. Cover, reduce heat to low, and cook until rice is tender, about 10 minutes. Fluff rice mixture with a fork, cover, and set aside.

2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat until shimmering. Add bell peppers and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Season with salt and pepper to taste, transfer to a bowl, and cover to keep warm.

3. Add beef to now-empty skillet, stirring to break up into small pieces, and cook until no longer pink, 6 to 8 minutes. Add mango sauce and seasoning and cook, stirring frequently, until beef is well coated and glazy, about 2 minutes; season with salt and pepper to taste.

4. Divide rice into bowls and arrange beef, peppers, and chips on top. Dollop bowls with sour cream and serve with lime wedges.

Source: Hannaford fresh Magazine, May - June 2018