NUTRITION

SERVINGS

INGREDIENTS

6 oz ground beef

0.25 tbsp olive oil

1 medium yellow onion

2 medium bell peppers

3 cloves garlic

0.25 cup jasmine rice

1.25 cups beef broth

1 tbsp tomato paste

2 tbsp lime juice

1 tsp apple cider vinegar

1 tsp smoked paprika

0.5 tsp sea salt

0.25 tsp black pepper

0.25 cup fresh cilantro

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium-high heat.

• 2

  Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon, and cook until it is browned and no longer pink.

• 3

  Stir in the diced yellow onion and sliced bell peppers, sautéing for about 5 minutes until the vegetables are tender-crisp.

• 4

  Add the minced garlic, smoked paprika, sea salt, and black pepper, and cook for 1 minute until the spices are fragrant.

• 5

  Add the dry jasmine rice and tomato paste to the skillet, stirring constantly for 2 minutes to lightly toast the rice and incorporate the paste.

• 6

  Pour in the beef broth, lime juice, and apple cider vinegar, scraping the bottom of the pan to release any browned bits.

• 7

  Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet with a tight-fitting lid.

• 8

  Simmer for 15 to 18 minutes, or until the liquid is fully absorbed and the rice is fluffy.

• 9

  Remove from the heat and let the skillet sit covered for 5 minutes before fluffing the rice with a fork.

• 10

  Garnish with chopped fresh cilantro and serve immediately in deep bowls.