Romesco Beef & Vegetables with Spanish-Spiced Rice & Lemon Mayo
Fast & Easy

Romesco Beef & Vegetables

with Spanish-Spiced Rice & Lemon Mayo

25 MIN
2 Servings
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From the Test Kitchen

For this dish, you'll make a hearty base of Spanish-spiced rice studded with sweet currants to top with beef, pepper, and onion cooked in our bold romesco sauce—a smoky, Spanish-style sauce made with almonds, roasted red peppers, tomatoes, and garlic. You'll finish it all off with a drizzle of creamy, tangy lemon mayo.
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  • Nutrition
    PER SERVING
  • Calories
    820 Cals (est.)
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fresh
ingredients
Romesco Beef & Vegetables with Spanish-Spiced Rice & Lemon Mayo
Title
  • 10 oz Ground Beef
  • ½ cup Long Grain White Rice
  • 1 Red Onion
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 2 Tbsps Mayonnaise
  • 2 Tbsps Dried Currants
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • 2 Scallions
  • 1 Lemon
  • ½ oz Sweety Drop Peppers
  • 1 Bell Pepper
time-saving
tips & techniques
Cook the rice
1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, half the spice blend, currants, 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.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops.

Cook the beef & vegetables
3 Cook the beef & vegetables

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 bell pepper, and sliced white bottoms of the scallions; season with salt, pepper, and the remaining spice blend. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until the beef is lightly browned and the vegetables are softened. Carefully drain off and discard any excess oil. Add the romesco sauce (carefully, as the liquid may splatter) and 2 tablespoons of water. Cook, stirring frequently, 1 to 2 minutes, or until combined and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the lemon mayo & serve your dish
4 Make the lemon mayo & serve your dish

Quarter and deseed the lemon. In a bowl, combine the mayonnaise and the juice of 2 lemon wedges. Season with salt and pepper. Serve the cooked rice topped with the cooked beef and vegetables, lemon mayo, sweety drop peppers, and sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy! 

Tips from Home Chefs

Cook the rice
1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, half the spice blend, currants, 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.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops.

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

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 bell pepper, and sliced white bottoms of the scallions; season with salt, pepper, and the remaining spice blend. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until the beef is lightly browned and the vegetables are softened. Carefully drain off and discard any excess oil. Add the romesco sauce (carefully, as the liquid may splatter) and 2 tablespoons of water. Cook, stirring frequently, 1 to 2 minutes, or until combined and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Make the lemon mayo & serve your dish

Quarter and deseed the lemon. In a bowl, combine the mayonnaise and the juice of 2 lemon wedges. Season with salt and pepper. Serve the cooked rice topped with the cooked beef and vegetables, lemon mayo, sweety drop peppers, and sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy! 

Make the lemon mayo & serve your dish
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