Mexican-Style Beef & Rice Bowls with Fresh Tomato Salsa & Li

• portions: 2 servings
• temps total: 30 minutes

Ingrédients

1 15.5-Oz Can Black Beans

1 Bell Pepper

½ cup Long Grain White Rice

1 oz Sliced Pickled Jalapeño Pepper

1 Lime

¾ lb Carrots

2 Tbsps Mayonnaise

1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

4 oz Grape Tomatoes

2 Tbsps Grated Cotija Cheese

⅓ cup Guajillo Chile Pepper Sauce

Instructions

1 Prepare & roast the vegetables 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. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1-inch pieces. Transfer the carrot pieces and bell pepper pieces 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, 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.

3 Prepare the remaining ingredients & make the salsa Meanwhile, halve the tomatoes. Halve the lime crosswise. Roughly chop the jalape ñ o 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 jalape ñ o 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 beans Meanwhile, drain and rinse the beans. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until heated through. 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. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired.

5 Make the lime mayo & serve your dish In a bowl, combine the mayonnaise and the juice of the remaining lime half. Season with salt and pepper. Serve the cooked rice and beans topped with the roasted vegetables and salsa. Drizzle with the lime mayo. Garnish with the cheese. Enjoy!

1 Prepare & roast the vegetables 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. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1-inch pieces. Transfer the carrot pieces and bell pepper pieces 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, 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.

3 Prepare the remaining ingredients & make the salsa Meanwhile, halve the tomatoes. Halve the lime crosswise. Roughly chop the jalape ñ o 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 jalape ñ o 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 beans Meanwhile, drain and rinse the beans. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until heated through. 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. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired.

5 Make the lime mayo & serve your dish In a bowl, combine the mayonnaise and the juice of the remaining lime half. Season with salt and pepper. Serve the cooked rice and beans topped with the roasted vegetables and salsa. Drizzle with the lime mayo. Garnish with the cheese. Enjoy!

Nutrition

• Calories: 700