Spanish Beef and Rice Bowls With Avocado

spanish-beef-rice-bowls-avocado
Photo by Christopher Testani
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 400 calories
    • Fat 13 g (3 g saturated fat)
    • Cholesterol 60 mg
    • Sodium 500 mg
    • Protein 28 g
    • Carbohydrate 45 g
    • Sugar 1 g
    • Fiber 6 g
    • Iron 4 mg
    • Calcium 63 mg

Cook the rice according to the package directions.

Combine the peppers, olives, capers, and vinegar in a large bowl.

Heat a large nonstick skillet over medium-high heat. Add the ground sirloin and cook, stirring occasionally, until cooked through and beginning to brown, about 5 minutes. Reduce heat to low. Stir in the cumin and 2 tablespoons of the peppers and olives and cook for 2 minutes more. Season with ½ teaspoon salt and ¼ teaspoon black pepper.

Ingredients

  1. Check 1 cup brown rice
  2. Check ¾ cup coarsely chopped roasted red peppers
  3. Check ¼ cup pitted green olives, sliced
 (about 6 olives)
  4. Check 1 tablespoon drained capers
  5. Check 1 tablespoon red wine vinegar
  6. Check 1 pound ground sirloin
  7. Check teaspoons cumin
  8. Check Kosher salt and black pepper
  9. Check 4 cups shredded romaine lettuce
  10. Check 1 avocado, quartered

Directions

  1. Cook the rice according to the package directions.
  2. Combine the peppers, olives, capers, and vinegar in a large bowl.
  3. Heat a large nonstick skillet over medium-high heat. Add the ground sirloin and cook, stirring occasionally, until cooked through and beginning to brown, about 5 minutes. Reduce heat to low. Stir in the cumin and 2 tablespoons of the peppers and olives and cook for 2 minutes more. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
  4. Divide the rice evenly among 4 bowls and top evenly with the meat, lettuce, remaining peppers and olives, and avocado.