Mexican-Style Beef & Rice Bowls with Fresh Tomato Salsa & Lime Sour Cream

Mexican-Style Beef & Rice Bowls

with Fresh Tomato Salsa & Lime Sour Cream

35 MIN
4 Servings
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  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Ground Turkey
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
  • with Ground Beef

    From the Test Kitchen

    These satisfying bowls highlight a duo of bold Mexican-style ingredients, including the blend of traditional spices like ancho chile powder, smoked paprika, and cumin and the smoky-sweet guajillo chile pepper sauce we’re pairing with savory ground beef, poblano peppers, and onion.

    Get Cooking
    • Nutrition
    • Calories
      690 Cals (est.)
    Mexican-Style Beef & Rice Bowls with Fresh Tomato Salsa & Lime Sour Cream
    • 18 oz Ground Beef
    • 1 cup Long Grain White Rice
    • 1 15.5-Oz Can Black Beans
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • ¼ cup Sour Cream
    • ½ lb Grape Tomatoes
    • 1 Lime
    • ¾ cup Guajillo Chile Pepper Sauce
    • 2 Poblano Peppers
    • 1 Red Onion
    • 2 Scallions
    • ¼ cup Cilantro Sauce

    Tips from Home Chefs

    Cook the rice & beans
    1 Cook the rice & beans

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Drain and rinse the beans. In a medium pot, combine the rice, drained beans, 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. Add the cilantro sauce; stir to combine. Taste, then season with salt and pepper if desired.

    2 Prepare the ingredients & make the salsa

    Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the lime crosswise. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the halved tomatoes, sliced white bottoms of the scallions, the juice of 1 lime half, and a drizzle of olive oil. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.  

    Prepare the ingredients & make the salsa
    Cook the beef & vegetables
    3 Cook the beef & vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef, sliced onion, sliced peppers, and spice blend. Season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the guajillo sauce (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 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.

    4 Make the lime sour cream & serve your dish

    Meanwhile, in a bowl, combine the sour cream, the juice of the remaining lime half, and 2 teaspoons of water. Season with salt and pepper. Serve the cooked rice and beans topped with the cooked beef and vegetables, salsa (discarding any liquid), lime sour cream, and sliced green tops of the scallions. Enjoy!

    Make the lime sour cream & serve your dish
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