Carne Picada Rice Bowls

• 1 pound ground beef
• 1 1/2 cups uncooked white rice
• 2 cups water
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 15-ounce can black beans, drained and rinsed
• 1 14.5-ounce can diced tomatoes
• Salt and pepper to taste
• Fresh cilantro for garnish
• Juice of 1 lime
• Optional: shredded cheese, sour cream, avocado slices

Steps

1. 1 Rinse the rice under cold water and drain.
2. 2 In a large pot, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes or until tender.
3. 3 While the rice cooks, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles.
4. 4 Add onion and garlic to the skillet and cook until softened.
5. 5 Stir in the bell pepper, cumin, chili powder, and smoked paprika. Cook for 2-3 minutes.
6. 6 Add the black beans and diced tomatoes. Simmer for 5 minutes to allow flavors to meld.
7. 7 Season with salt and pepper to taste.
8. 8 Fluff the cooked rice with a fork and divide into bowls.
9. 9 Top the rice with the carne picada mixture.
10. 10 Garnish with fresh cilantro and a squeeze of lime.
11. 11 Serve with optional cheese, sour cream, and avocado slices if desired.

Nutrition

Tips

• For extra flavor, use beef stock instead of water for cooking the rice.
• Customize your bowl with your favorite toppings like salsa or hot sauce.
• Make it a meal prep option by storing components separately and assembling before serving.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep the rice moist.

Serving Suggestions

• Pair with a fresh side salad for a complete meal.
• Serve with warm tortillas for a taco-bowl hybrid.

FAQ