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Zesty Beef Rice Bowls

Zesty Beef Rice Bowls

with Lime Aioli
4.0(1.7K)
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
1020 kcal
Protein
: 
41g protein
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Egg
  • Mustard
  • Milk
  • Mustard
  • Peanuts
  • Sesame
  • Soy
  • Tree nuts
  • Wheat
  • Milk
  • May contain traces of allergens
  • Sulphites
  • Crustaceans
  • Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Ground Beef

2 tbsp

Enchilada Spice Blend

(Contains: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk, May contain traces of allergens, Sulphites)

1 unit(s)

Red Onion

1 unit(s)

Sweet Bell Pepper

4 tbsp

Mayonnaise

(Contains: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy, May contain traces of allergens, Egg, Mustard)

2 unit(s)

Garlic, cloves

1 unit(s)

Lime

½ cup

Cheddar Cheese, shredded

(Contains: Milk)

1 unit(s)

Zucchini

¾ cup

Basmati Rice

2 unit(s)

Green Onion

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

1.5 tbsp

Oil*

Calories1020 kcal
Fat59 g
Saturated Fat17 g
Carbohydrate82 g
Sugar9 g
Dietary Fiber7 g
Protein41 g
Cholesterol125 mg
Sodium1090 mg
Trans Fat1 g
Potassium1050 mg
Calcium300 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Zester
•Small Bowl
•Large Non-Stick Pan
•Large Bowl

Cooking Steps

PDF
Cook rice
1
  • Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice, and half the Enchilada Spice Blend then reduce heat to low.
  • Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Prep
2
  • Meanwhile, peel, then thinly slice onion.
  • Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
  • Peel, then mince or grate garlic.
  • Core, then cut pepper into 1/4-inch slices.
  • Thinly slice green onion.
  • Zest, then juice half the lime. Cut remaining lime into wedges.
Cook veggies
3
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil, then peppers, zucchini, onions and half the garlic.
  • Cook, stirring occasionally, until veggies are tender-crisp, 6-8 min.
  • Season with salt and pepper.
  • Transfer to a large bowl, then cover to keep warm.
Cook beef
4
  • Reheat the same pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
  • Carefully drain and discard excess fat.
  • Add remaining Enchilada Spice Blend, remaining garlic and 1 tbsp (2 tbsp) water. Cook, stirring often, until fragrant, 1 min.
  • Season with salt and pepper, to taste.
Make lime aioli
5
  • Meanwhile, add mayo, half the green onions, 1 tsp (2 tsp) lime zest and 1/2 tbsp (1 tbsp) lime juice to a small bowl.
  • Season with salt and pepper, then stir to combine.
Finish and serve
6
  • Fluff rice with a fork and season with salt. 
  • Divide rice between bowls. Top with veggies, then beef and cheese.
  • Dollop lime aioli over top.
  • Sprinkle with remaining green onions. 
  • Squeeze a lime wedge over top, if desired.

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