Mexican Beef & Rice Bowls with Guacamole & Tomato Salsa

Mexican Beef & Rice Bowls

with Guacamole & Tomato Salsa

25 MIN
$10.94/serving 4 Servings
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  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Ground Turkey
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Turkey
  • with Ground Turkey

    From the Test Kitchen

    These satisfying bowls highlights a duo of bold Mexican-style ingredients, including the blend of traditional spices like ancho chile powder, smoked paprika, and cumin that flavors roasted carrots, and the smoky-sweet guajillo chile pepper sauce we’re pairing with savory ground beef.
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    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
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    fresh
    ingredients
    Mexican Beef & Rice Bowls with Guacamole & Tomato Salsa
    Title
    • 18 oz Ground Turkey
    • 1 15.5-Oz Can Black Beans
    • 1 cup Long Grain White Rice
    • ¾ lb Carrots
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 1 Lime
    • ¼ cup Sour Cream
    • ½ lb Grape Tomatoes
    • ½ cup Guacamole
    • 1 oz Sliced Pickled Jalapeño Pepper
    • ¾ cup Guajillo Chile Pepper Sauce
    time-saving
    tips & techniques
    Prepare & roast the carrots
    1 Prepare & roast the carrots

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil; season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook the rice & beans
    2 Cook the rice & beans

    Meanwhile, drain and rinse the beans. In a medium pot, combine the rice, drained beans, remaining spice blend, a big pinch of salt, and 2 cups of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 16 to 18 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Make the salsa
    3 Make the salsa

    Meanwhile, halve the tomatoes. Halve the lime crosswise. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a medium bowl, combine the halved tomatoes, the juice of 1 lime half, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Cook the turkey
    4 Cook the turkey

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the guajillo chile sauce (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the sauce is slightly thickened and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

    Make the guacamole sauce & serve your dish
    5 Make the guacamole sauce & serve your dish

    Meanwhile, in a bowl, combine the guacamole, sour cream, and the juice of the remaining lime half. Season with salt and pepper. Serve the cooked rice and beans topped with the cooked turkey, salsa, roasted carrots, and creamy guacamole. Enjoy!

    Tips from Home Chefs

    Prepare & roast the carrots
    1 Prepare & roast the carrots

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil; season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Cook the rice & beans

    Meanwhile, drain and rinse the beans. In a medium pot, combine the rice, drained beans, remaining spice blend, a big pinch of salt, and 2 cups of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 16 to 18 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Cook the rice & beans
    Make the salsa
    3 Make the salsa

    Meanwhile, halve the tomatoes. Halve the lime crosswise. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a medium bowl, combine the halved tomatoes, the juice of 1 lime half, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    4 Cook the turkey

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the guajillo chile sauce (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the sauce is slightly thickened and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the turkey
    Make the guacamole sauce & serve your dish
    5 Make the guacamole sauce & serve your dish

    Meanwhile, in a bowl, combine the guacamole, sour cream, and the juice of the remaining lime half. Season with salt and pepper. Serve the cooked rice and beans topped with the cooked turkey, salsa, roasted carrots, and creamy guacamole. Enjoy!

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