Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Ancho-BBQ Beef Bowls

with Avocado, Marinated Tomatoes, & Sweet Peppers

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 720 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Here, we’re highlighting smoky ancho chile paste by using it along with tangy barbecue sauce to coat our beef and peppers as they cook in the pan. Bites of smooth avocado, fresh tomatoes, and creamy lime sauce round out the dish and provide perfect contrast to the bold flavors.

Get Cooking
fresh
ingredients
Ancho-BBQ Beef Bowls with Avocado, Marinated Tomatoes, & Sweet Peppers
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

Cook the beef & sweet peppers:
2 Cook the beef & sweet peppers:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove and discard the cores. Thinly slice crosswise into rings. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef, chile paste, barbecue sauce, and sliced sweet peppers; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until the peppers are softened and the beef is cooked through. Turn off the heat. Season with salt and pepper to taste.

Prepare the remaining ingredients & make the salsa:
3 Prepare the remaining ingredients & make the salsa:

While the beef and sweet peppers cook, halve the lime crosswise. Pit, peel, and thinly slice the avocado. Quarter the tomatoes; place in a bowl. Add the pickled peppers and the juice of 1 lime half; drizzle with olive oil and season with salt and pepper. Stir to combine. Set aside to marinate.

Make the lime sour cream & serve your dish:
4 Make the lime sour cream & serve your dish:

In a bowl, combine the sour cream or crema and the juice of the remaining lime half. Season with salt and pepper. Assemble the bowls using the cooked rice, cooked beef and sweet peppers, marinated tomatoes, sliced avocado, and lime sauce. Season the avocado with salt and pepper. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

2 Cook the beef & sweet peppers:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove and discard the cores. Thinly slice crosswise into rings. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef, chile paste, barbecue sauce, and sliced sweet peppers; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until the peppers are softened and the beef is cooked through. Turn off the heat. Season with salt and pepper to taste.

Cook the beef & sweet peppers:
Prepare the remaining ingredients & make the salsa:
3 Prepare the remaining ingredients & make the salsa:

While the beef and sweet peppers cook, halve the lime crosswise. Pit, peel, and thinly slice the avocado. Quarter the tomatoes; place in a bowl. Add the pickled peppers and the juice of 1 lime half; drizzle with olive oil and season with salt and pepper. Stir to combine. Set aside to marinate.

4 Make the lime sour cream & serve your dish:

In a bowl, combine the sour cream or crema and the juice of the remaining lime half. Season with salt and pepper. Assemble the bowls using the cooked rice, cooked beef and sweet peppers, marinated tomatoes, sliced avocado, and lime sauce. Season the avocado with salt and pepper. Enjoy! 

Make the lime sour cream & serve your dish: