Smoky Guajillo Beef & Rice Bowls with Fresh Tomato Salsa & Lime Mayo

Smoky Guajillo Beef & Rice Bowls

with Fresh Tomato Salsa & Lime Mayo

25 MIN
2 Servings
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  • with Beyond Burger®
    includes two 4-oz Beyond Burger® Plant-Based Patties View recipe
  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Ground Beef

    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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    • Nutrition
      PER SERVING
    • Calories
      850 Cals (est.)
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    fresh
    ingredients
    Smoky Guajillo Beef & Rice Bowls with Fresh Tomato Salsa & Lime Mayo
    Title
    • 10 oz Ground Beef
    • ½ cup Long Grain White Rice
    • 4 oz Grape Tomatoes
    • 1 Lime
    • ¾ lb Carrots
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 2 Tbsps Mayonnaise
    • 2 Tbsps Grated Cotija Cheese
    • ⅓ cup Guajillo Chile Pepper Sauce
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    time-saving
    tips & techniques
    Prepare & roast the carrots
    1 Prepare & roast the carrots

    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. 

    Cook the rice
    2 Cook the rice

    Meanwhile, 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.

    Prepare the remaining ingredients & make the salsa
    3 Prepare the remaining ingredients & make the salsa

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

    Cook the beef
    4 Cook the beef

    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 chile 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.

    Make the lime mayo & serve your dish
    5 Make the lime mayo & serve your dish

    Meanwhile, 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, roasted carrots, and salsa. Drizzle with the lime mayo and garnish with the cheese. Enjoy! 

    Tips from Home Chefs

    Prepare & roast the carrots
    1 Prepare & roast the carrots

    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. 

    2 Cook the rice

    Meanwhile, 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.

    Cook the rice
    Prepare the remaining ingredients & make the salsa
    3 Prepare the remaining ingredients & make the salsa

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

    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 chile 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.

    Cook the beef
    Make the lime mayo & serve your dish
    5 Make the lime mayo & serve your dish

    Meanwhile, 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, roasted carrots, and salsa. Drizzle with the lime mayo and garnish with the cheese. Enjoy! 

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