Spicy Beef Rice Bowls

Quick and flavorful ground beef simmered with Mexican-inspired spices and black beans, served over fluffy rice with crunchy chips and fresh guacamole.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: American
• Difficulty: Easy
• Cost: $5.20/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein
• High-Fiber

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 yellow onion (diced)
• 2 clove garlic (minced)
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.25 teaspoon cayenne pepper
• 1 cup beef broth
• 1 can black beans (rinsed and drained)
• 1 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 1 cup jasmine rice (uncooked)
• 2 cup water
• 2 avocados
• 0.25 cup fresh cilantro (chopped)
• 1 lime (juiced)
• 3 cup tortilla chips

Instructions

1. Cook the jasmine rice: Combine 1 cup uncooked jasmine rice and 2 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare the beef mixture: While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
3. Sauté aromatics: Add 1 diced yellow onion to the skillet and cook until softened, about 3-4 minutes. Stir in 2 minced garlic cloves, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper (if using). Cook for 1 minute more until fragrant.
4. Simmer: Pour in 1 cup beef broth and add 1 can rinsed and drained black beans. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly. Season the beef mixture with salt and black pepper to taste.
5. Make the guacamole: While the beef simmers, mash 2 avocados in a medium bowl. Stir in 1/4 cup chopped fresh cilantro, the juice of 1 lime, and 1/4 teaspoon salt until combined.
6. Assemble bowls: Divide the cooked jasmine rice among three bowls. Top with the spicy beef and black bean mixture. Serve with a dollop of guacamole and tortilla chips on the side.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)

• Calories: 917
• Protein: 44.5 g
• Carbohydrates: 74 g
• Fat: 50.1 g
• Fiber: 15.2 g
• Sodium: 820 mg
• Saturated Fat: 18 g
• Sugar: 4.1 g
• Cholesterol: 130 mg