Make It Vegetarian

Mexican-Style Beef & Rice Bowls

with Fresh Tomato Salsa & Lime Mayo

30 MIN

2 Servings

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Make it Vegetarian

From the Test Kitchen

This satisfying bowl 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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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

700 Cals (est.)

View Full Nutrition

fresh

ingredients

1 15.5-Oz Can Black Beans
1 Bell Pepper
½ cup Long Grain White Rice
1 oz Sliced Pickled Jalapeño Pepper
1 Lime
¾ lb Carrots
2 Tbsps Mayonnaise
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
4 oz Grape Tomatoes
2 Tbsps Grated Cotija Cheese
⅓ cup Guajillo Chile Pepper Sauce

step-by-step

instructions

Cook Along

1 Prepare & roast the vegetables

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. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1-inch pieces. Transfer the carrot pieces and bell pepper pieces to the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat and 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

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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, 13 to 15 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.

3 Prepare the remaining ingredients & make the salsa

Meanwhile, halve the tomatoes. Halve the lime crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the halved tomatoes, the juice of 1 lime half, a drizzle of olive oil, and as much of the chopped jalapeño 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 beans

Meanwhile, drain and rinse the beans. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until heated through. Add the guajillo 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. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired.

5 Make the lime mayo & serve your dish

In a bowl, combine the mayonnaise and the juice of the remaining lime half. Season with salt and pepper. Serve the cooked rice and beans topped with the roasted vegetables and salsa. Drizzle with the lime mayo. Garnish with the cheese. Enjoy!