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Mexican-Spiced Beef & Rice Bowls

with Tomato-Zucchini Salsa

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

These Mexican-inspired rice bowls are packed with vibrant flavor from the blend of traditional spices we’re using to coat our beef, also topped with a bright summer salsa.

Get Cooking
fresh
ingredients
Mexican-Spiced Beef & Rice Bowls with Tomato-Zucchini Salsa
Title
  • 10 oz Diced Beef
  • ½ cup Jasmine Rice
  • ½ lb Cocktail Tomatoes
  • 2 Scallions
  • 1 Zucchini
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Lime
  • ¼ cup Mexican Crema Or Sour Cream
  • 2 Tbsps Chicken Demi-Glace
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin, & Dried Mexican Oregano)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch-thick pieces. Quarter the tomatoes; place in a bowl and season with salt and pepper. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. Stack the tortillas; cut in half, then cut crosswise into ¼-inch-wide strips. Roughly chop the pepper; thoroughly wash your hands immediately after handling.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup 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 zucchini & make the salsa:
3 Cook the zucchini & make the salsa:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer and cook, without stirring, 3 to 4 minutes, or until slightly softened. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the seasoned tomatoes; cook, stirring frequently, 30 seconds to 1 minute, or until softened and combined. Transfer to a large bowl; add the sliced green tops of the scallions, the juice of 1 lime half, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine and season with salt and pepper to taste. Wipe out the pan.

Toast the tortilla strips:
4 Toast the tortilla strips:

While the rice continues to cook, place the tortilla strips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Toast in the oven 8 to 10 minutes, or until lightly browned and crispy. Remove from the oven and immediately season with salt.

Cook the beef:
5 Cook the beef:

While the tortilla strips toast, pat the beef dry with paper towels; season with salt, pepper, and the spice blend. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Continue to cook 1 to 2 minutes, stirring occasionally, or until browned and cooked through. Add the demi-glace and sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat and stir in the juice of the remaining lime half. Season with salt and pepper to taste.

Finish & serve your dish:
6 Finish & serve your dish:

While the beef cooks, in a bowl, combine the crema or sour cream and lime zest. Drizzle with olive oil and season with salt and pepper; stir to combine. Serve the cooked rice topped with the cooked beef, salsa, and tortilla strips. Serve with the seasoned crema or sour cream on the side. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch-thick pieces. Quarter the tomatoes; place in a bowl and season with salt and pepper. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. Stack the tortillas; cut in half, then cut crosswise into ¼-inch-wide strips. Roughly chop the pepper; thoroughly wash your hands immediately after handling.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup 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 rice:
Cook the zucchini & make the salsa:
3 Cook the zucchini & make the salsa:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer and cook, without stirring, 3 to 4 minutes, or until slightly softened. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the seasoned tomatoes; cook, stirring frequently, 30 seconds to 1 minute, or until softened and combined. Transfer to a large bowl; add the sliced green tops of the scallions, the juice of 1 lime half, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine and season with salt and pepper to taste. Wipe out the pan.

4 Toast the tortilla strips:

While the rice continues to cook, place the tortilla strips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Toast in the oven 8 to 10 minutes, or until lightly browned and crispy. Remove from the oven and immediately season with salt.

Toast the tortilla strips:
Cook the beef:
5 Cook the beef:

While the tortilla strips toast, pat the beef dry with paper towels; season with salt, pepper, and the spice blend. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Continue to cook 1 to 2 minutes, stirring occasionally, or until browned and cooked through. Add the demi-glace and sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat and stir in the juice of the remaining lime half. Season with salt and pepper to taste.

6 Finish & serve your dish:

While the beef cooks, in a bowl, combine the crema or sour cream and lime zest. Drizzle with olive oil and season with salt and pepper; stir to combine. Serve the cooked rice topped with the cooked beef, salsa, and tortilla strips. Serve with the seasoned crema or sour cream on the side. Enjoy!

Finish & serve your dish: