Carne Picada Bowls with Lime Rice

Flavorful seasoned ground beef, tender and finely diced, served with bright cilantro-lime brown rice and a fresh black bean and corn salad for a vibrant and satisfying bowl.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.57/serving

Dietary

• Dairy-Free
• Soy-Free
• Nut-Free
• Egg-Free
• Gluten-Free
• High-Protein
• High-Fiber

Tags

• one-pot
• quick
• healthy
• savory
• kid-friendly
• classic

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef (85/15 or 90/10 lean)
• 1 yellow onion (medium, finely diced)
• 2 clove garlic (minced)
• 0.5 cup beef broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup brown rice
• 2 cup water
• 0.25 cup fresh cilantro (chopped)
• 1 lime (halved)
• 15 ounce black beans (rinsed and drained)
• 1 cup frozen corn (thawed)
• 0.5 cup red bell pepper (diced)

Instructions

1. Cook brown rice: Combine 1 cup brown rice and 2 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until water is absorbed and rice is tender. Fluff with a fork.
2. While rice cooks, prepare carne picada: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and finely diced yellow onion. Cook, breaking up the beef, until browned and onion is softened, about 8-10 minutes. Drain any excess fat.
3. Stir in minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
4. Pour in beef broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Reduce heat to low and simmer for 5 minutes, allowing flavors to meld.
5. For the black bean and corn salad: In a medium bowl, combine rinsed and drained black beans, thawed frozen corn, and diced red bell pepper. Squeeze half a lime over the salad and toss to combine.
6. Once brown rice is cooked, stir in 1/4 cup chopped fresh cilantro and the juice from the remaining half lime to make cilantro-lime rice.
7. Assemble bowls with a portion of cilantro-lime rice, carne picada, and black bean and corn salad.

Nutrition (per serving)

• Calories: 480
• Protein: 34.5 g
• Carbohydrates: 45.1 g
• Fat: 18.5 g
• Fiber: 10.3 g
• Sodium: 750 mg
• Saturated Fat: 7.1 g
• Sugar: 5.2 g
• Cholesterol: 75 mg