YOUR SOLIN GENERATED RECIPE
Ground Beef Enchilada Rice Bowl
Sautéed lean ground beef and aromatic peppers simmered in a smoky red enchilada sauce, served over a bed of fluffy brown rice for a vibrant, satisfying bowl.
INGREDIENTS
5 oz 93% lean ground beef
0.25 cup cooked brown rice
0.25 cup canned black beans
0.25 cup red enchilada sauce
0.25 cup diced red bell pepper
0.25 cup diced yellow onion
0.25 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp ground cumin
1 tbsp fresh cilantro
1 tbsp plain non-fat Greek yogurt
PREPARATION
Heat the avocado oil in a large skillet over medium-high heat.
Add the diced yellow onion and red bell pepper to the skillet and sauté for 3 to 4 minutes until the onions are translucent and the peppers are slightly softened.
Add the ground beef to the skillet, breaking it up with a spatula, and cook until it is thoroughly browned and no longer pink.
Season the beef and vegetable mixture with sea salt, black pepper, garlic powder, and ground cumin, stirring to coat evenly.
Pour in the red enchilada sauce and add the black beans, then reduce the heat to low and simmer for 5 minutes to allow the flavors to meld.
Place the warm cooked brown rice into a serving bowl.
Spoon the beef and bean mixture over the rice.
Top the bowl with a dollop of plain Greek yogurt and a sprinkle of fresh chopped cilantro before serving.