Spanish Beef and Rice Bowls With Avocado


Pitted green olives along with capers and cumin give this Spanish-inspired dish its rich flavor.

Spanish Beef and Rice Bowls with Avocado
Photo: Christopher Testani
Hands On Time:
20 mins
Total Time:
50 mins
4 serves


  • 1 cup brown rice

  • ¾ cup coarsely chopped roasted red peppers

  • ¼ cup pitted green olives, sliced (about 6 olives)

  • 1 tablespoon drained capers

  • 1 tablespoon red wine vinegar

  • 1 pound ground sirloin

  • 1 ½ teaspoons cumin

  • Kosher salt and black pepper

  • 4 cups shredded romaine lettuce

  • 1 avocado, quartered


  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.

Nutrition Facts (per serving)

400 Calories
13g Fat
45g Carbs
28g Protein
Nutrition Facts
Calories 400
% Daily Value *
Total Fat 13g 17%
Cholesterol 60mg 20%
Sodium 500mg 22%
Total Carbohydrate 45g 16%
Total Sugars 1g
Protein 28g
Calcium 63mg 5%
Iron 4mg 22%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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