A filling Tex-Mex bowl with seasoned beef, rice, beans, fresh veggies, and zesty toppings.
# Components:
→ Beef
01 - 1 lb lean ground beef
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tbsp chili powder
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 cup tomato sauce
→ Rice
12 - 1 cup long-grain white rice, rinsed
13 - 2 cups water
14 - 1/2 tsp salt
→ Beans & Vegetables
15 - 1 can (15 oz) black beans, drained and rinsed
16 - 1 cup corn kernels (fresh, frozen, or canned)
17 - 1 red bell pepper, diced
18 - 1 cup cherry tomatoes, halved
19 - 1 cup shredded lettuce
→ Toppings
20 - 1/2 cup shredded cheddar cheese
21 - 1/2 cup sour cream
22 - 1/4 cup fresh cilantro, chopped
23 - 1 avocado, sliced
24 - Lime wedges, for serving
# Directions:
01 - Combine rinsed rice, water, and salt in a medium saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until tender and water is absorbed. Fluff with a fork and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for an additional minute. Add ground beef, breaking it apart, and cook until browned, about 5 to 7 minutes. Drain excess fat if necessary.
03 - Incorporate chili powder, cumin, smoked paprika, oregano, salt, and black pepper into the browned beef. Stir in tomato sauce and let simmer for 2 to 3 minutes until thickened. Remove from heat.
04 - While beef cooks, heat black beans and corn kernels in a small saucepan or microwave until thoroughly warmed.
05 - Divide cooked rice evenly among four bowls. Top each portion with seasoned beef, black beans, corn, diced bell pepper, cherry tomatoes, and shredded lettuce.
06 - Garnish each bowl with shredded cheddar cheese, a dollop of sour cream, sliced avocado, chopped cilantro, and lime wedges. Serve immediately.
