Beef and Black Bean Power Bowl

Beef and Black Bean Power Bowl

A hearty and flavorful bowl featuring lean ground beef and black beans, served over quick-cooking brown rice with tender spinach and green bell pepper. It's seasoned with savory spices for a satisfying and complete meal.

Dietary

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Ingredients

Instructions

  1. Bring 3 cups water to a boil in a medium saucepan. Stir in 1 1/2 cups quick-cooking brown rice. Reduce heat to low, cover, and simmer for 10-12 minutes, or until water is absorbed and rice is tender. Keep covered off heat until ready to serve.
  2. While rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1/4 yellow onion and cook for 2 minutes until softened.
  3. Add 2 cloves minced garlic and 1 pound lean ground beef to the skillet. Break up the beef with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat.
  4. Stir in 1 green bell pepper, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon dried oregano. Cook for 3-4 minutes, until the bell pepper starts to soften.
  5. Add 5 ounces fresh spinach and cook until wilted, about 1-2 minutes.
  6. Stir in 1 can rinsed and drained no-salt-added black beans and 1/4 cup low-sodium chicken broth. Bring to a simmer and cook for 2 minutes to heat through. Season with 1/4 teaspoon black pepper.
  7. To serve, divide the cooked quick-cooking brown rice among three bowls. Top with the beef and black bean mixture.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition (per serving)