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

Romesco Beef & Vegetables

with Spanish-Spiced Rice & Lemon Mayo

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
  • with Ground Beef

    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.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      810 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Romesco Beef & Vegetables with Spanish-Spiced Rice & Lemon Mayo
    Title
    • 10 oz Ground Beef
    • ½ cup Long Grain White Rice
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    • 1 Red Onion
    • 3 Tbsps Romesco Sauce (Contains Almonds)
    • 2 Tbsps Dried Currants
    • 2 Tbsps Mayonnaise
    • 2 Scallions
    • 1 Lemon
    • ½ oz Sweety Drop Peppers
    • 1 Bell Pepper
    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
    Browse Steps
    1 of 4