Name: Mexican ground beef and rice bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/2 tsp salt; 6 oz 93% lean ground beef; 1/4 medium yellow onion, diced; 1.5 oz red bell pepper, diced; 2 cloves garlic, minced; 3/4 tsp avocado oil; 1 tsp chili powder; 1/2 tsp cumin; 1/2 tsp smoked paprika; 1 tsp lime juice; 1/4 cup fresh cilantro, chopped

Nutrition

Per serving

503 calories

Protein: 41g; 33% of calories
Carbs: 47g; 38% of calories
Fat: 16g; 29% of calories

Instructions

Prep 15 min · Cook 20 min

In a small pot, combine the rice, water, and half the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice cooks, heat the avocado oil in a skillet over medium-high heat. Add the onion and bell pepper, and cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute more until fragrant.
Add the ground beef to the skillet, breaking it up with a spoon. Cook for 6 to 8 minutes, stirring occasionally, until the meat is browned. Done when opaque in the center, 160°F.
Stir in the chili powder, cumin, smoked paprika, and the remaining salt. Cook for 2 minutes to toast the spices. Remove from the heat and stir in the lime juice.
Fluff the rice with a fork and place it in a bowl. Top with the Mexican beef mixture and garnish with chopped cilantro.

Nutrition

Ingredients

Instructions

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