Southwestern Beef and Rice Bowls

Name: Southwestern Beef and Rice Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 pound ground beef (Kosher certified); 0.5 cup yellow onion (diced); 1 tablespoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.5 teaspoon garlic powder; 0.5 teaspoon salt (or to taste); 0.25 teaspoon black pepper (or to taste); 1 can black beans (15 ounces, rinsed and drained); 1 cup corn; 0.5 cup water; 2 package brown rice (8.8 ounces each); 1 cup salsa (prepared); 1 avocado (large, sliced); 0.25 cup fresh cilantro (chopped)

A quick and satisfying dish featuring seasoned ground beef, black beans, and corn, served over microwaveable rice with fresh salsa and avocado.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Mexican
Difficulty: Easy
Cost: $4.46/serving

Dietary

Kosher
Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
1 pound ground beef (Kosher certified)
0.5 cup yellow onion (diced)
1 tablespoon chili powder
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.5 teaspoon garlic powder
0.5 teaspoon salt (or to taste)
0.25 teaspoon black pepper (or to taste)
1 can black beans (15 ounces, rinsed and drained)
1 cup corn
0.5 cup water
2 package brown rice (8.8 ounces each)
1 cup salsa (prepared)
1 avocado (large, sliced)
0.25 cup fresh cilantro (chopped)

Instructions

Heat 1 tablespoon of olive oil in a large skillet or pot over medium-high heat. Add the ground beef and diced yellow onion. Cook, breaking up the beef with a spoon, until the beef is browned and the onion is softened, about 5 to 7 minutes.
Drain any excess fat from the skillet. Stir in the chili powder, ground cumin, smoked paprika, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 1 minute more, stirring constantly, until fragrant.
Add the rinsed and drained black beans, frozen corn, and 1/2 cup of water to the skillet. Bring to a simmer, then reduce heat to medium-low and cook for 5 minutes, allowing the flavors to meld and the corn to heat through.
While the beef mixture simmers, prepare the microwaveable brown rice according to package directions.
Divide the cooked brown rice among serving bowls. Top each with a generous spoonful of the Southwestern beef mixture. Garnish with prepared salsa, sliced avocado, and a sprinkle of chopped fresh cilantro, if using. Serve immediately.

Notes

This recipe makes enough for dinner tonight plus extra for planned leftovers. Store any remaining beef and rice mixture separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)

Calories: 620
Protein: 34.5 g
Carbohydrates: 57 g
Fat: 28.5 g
Fiber: 10.5 g
Sodium: 780 mg
Saturated Fat: 9.5 g
Sugar: 5 g
Cholesterol: 85 mg