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Ancho-BBQ Beef Bowls

with Avocado, Tomato Salsa, & Sweet Peppers

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 740 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

We’re highlighting smoky ancho chile paste (a specialty product made from dried poblano peppers) by using it along with tangy barbecue sauce to coat our beef and peppers as they cook in the pan.

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fresh
ingredients
Ancho-BBQ Beef Bowls with Avocado, Tomato Salsa, & Sweet Peppers
Title
  • 1⅛ lbs Ground Beef
  • 1 cup Jasmine Rice
  • 1 Lime
  • 4 oz Sweet Peppers
  • ½ lb Cocktail Tomatoes
  • 1 Avocado
  • ½ cup Sour Cream Or Mexican Cream
  • 2 Tbsps Pickled Peruvian Peppers
  • ½ cup Barbecue Sauce
  • 2 Tbsps Ancho Chile Paste
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 & peppers:
2 Cook the beef & 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 peppers; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until the beef is cooked through and the peppers are softened. 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 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. 

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 peppers, salsa, sliced avocado, and lime sauce. Season the avocado with salt and pepper. Enjoy! 

Tips from Home Chefs

About Blue Apron

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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!

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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 & 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 peppers; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until the beef is cooked through and the peppers are softened. Turn off the heat. Season with salt and pepper to taste. 

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

While the beef and 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. 

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 peppers, salsa, sliced avocado, and lime sauce. Season the avocado with salt and pepper. Enjoy! 

Make the lime sour cream & serve your dish: