¼ cup pitted green olives, sliced (about 6 olives)
1 tablespoon drained capers
1 tablespoon red wine vinegar
1 pound ground sirloin
1½ teaspoons cumin
Kosher salt and black pepper
4 cups shredded romaine lettuce
1 avocado, quartered
Fat 13g (3 g saturated fat)
How to Make It
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.
Divide the rice evenly among 4 bowls and top evenly with the meat, lettuce, remaining peppers and olives, and avocado.
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