Ground Beef Power Bowls with Lime Rice

Hearty ground beef simmered in a zesty, savory sauce with bell peppers and kidney beans, served over fluffy lime-infused rice and crisp romaine lettuce, topped with fresh cilantro. A perfect balance of lean protein, fresh vegetables, and complex carbohydrates for a nutritious and flavorful meal.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 4.5
• Cuisine: American
• Difficulty: Easy
• Cost: $6.27/serving

Dietary

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

Tags

• one-pot
• sauté
• healthy
• comfort food
• savory
• fresh

Ingredients

• 1.5 pound ground beef (80/20 lean)
• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 red bell pepper (diced)
• 1 green bell pepper (diced)
• 2 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 14.5 ounce diced tomatoes (undrained)
• 15 ounce kidney beans (rinsed and drained)
• 0.5 cup water
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 1.5 cup white rice (uncooked)
• 3 cup chicken broth
• 1 lime (half juiced, half cut into wedges)
• 1.5 cup frozen corn
• 1 head romaine lettuce (chopped)
• 0.25 cup fresh cilantro (chopped)
• 1 cup Monterey Jack cheese (shredded)
• 0.5 cup plain Greek yogurt
• 1 avocado (diced)

Instructions

1. First, prepare the rice. Rinse 1 1/2 cups white rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed white rice with 3 cups chicken broth and 1/2 teaspoon kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in the juice of 1/2 a lime. Keep warm.
2. While the rice cooks, prepare the ground beef mixture. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add 1 1/2 pounds ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
3. Add 1 medium diced yellow onion, 2 minced cloves garlic, 1 diced red bell pepper, and 1 diced green bell pepper to the skillet with the beef. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
4. Stir in 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook for 1 minute, until fragrant.
5. Pour in 1 can undrained diced tomatoes and 1/2 cup water. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes to allow the flavors to meld. Stir in 1 can rinsed and drained kidney beans and 1 1/2 cups frozen corn; cook for another 5 minutes, uncovered, until heated through.
6. To serve, divide the lime rice among individual bowls. Top with the ground beef mixture, chopped romaine lettuce, and 1/4 cup chopped fresh cilantro. Offer shredded Monterey Jack cheese, plain Greek yogurt, diced avocado, and lime wedges on the side for topping, if desired.

Notes

Leftovers store well in airtight containers for 3-4 days in the refrigerator. Reheat gently in the microwave or on the stovetop. It's best to add fresh toppings like lettuce, cilantro, yogurt, and avocado just before serving to maintain freshness and texture.

Nutrition (per serving)

• Calories: 900
• Protein: 42.9 g
• Carbohydrates: 102.6 g
• Fat: 34.2 g
• Fiber: 13.8 g
• Sodium: 1706 mg
• Saturated Fat: 12.5 g
• Sugar: 18.2 g
• Cholesterol: 107 mg