Mexican-Style Beef & Rice Bowls

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 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.

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.

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.

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 5 minutes, or until lightly browned. Carefully drain off and discard any excess oil. 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 and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

In a bowl, combine the mayonnaise and the juice of the remaining lime half. Season with salt and pepper. Serve the cooked rice topped with the cooked beef (including any sauce from the pan), roasted carrots, and salsa. Drizzle with the lime mayo. Garnish with the cheese. Enjoy!