A Tex-Mex favorite layered with seasoned beef, rice, veggies, beans, and zesty toppings in a filling bowl.
# Ingredient List:
→ Beef
01 - 1 lb lean ground beef
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tbsp chili powder
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 cup tomato sauce
→ Rice
12 - 1 cup long-grain white rice, rinsed
13 - 2 cups water
14 - 1/2 tsp salt
→ Beans & Vegetables
15 - 1 can (15 oz) black beans, drained and rinsed
16 - 1 cup corn kernels (fresh, frozen, or canned)
17 - 1 red bell pepper, diced
18 - 1 cup cherry tomatoes, halved
19 - 1 cup shredded lettuce
→ Toppings
20 - 1/2 cup shredded cheddar cheese
21 - 1/2 cup sour cream
22 - 1/4 cup fresh cilantro, chopped
23 - 1 avocado, sliced
24 - Lime wedges, for serving
# Directions:
01 - Combine rice, water, and salt in a medium saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until tender and water is absorbed. Fluff with a fork and set aside.
02 - Heat olive oil in a large skillet over medium heat. Cook chopped onion 2 to 3 minutes until softened. Add minced garlic and cook 1 minute more. Add ground beef and cook 5 to 7 minutes, breaking it up, until browned. Drain any excess fat if necessary.
03 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Add tomato sauce and simmer for 2 to 3 minutes until slightly thickened. Remove from heat.
04 - While beef cooks, gently heat black beans and corn kernels in a small saucepan or microwave until warm throughout.
05 - Divide the cooked rice evenly among four bowls. Layer with seasoned beef, warmed black beans, corn, diced red bell pepper, cherry tomatoes, and shredded lettuce.
06 - Top bowls with shredded cheddar cheese, sour cream, sliced avocado, and fresh cilantro. Garnish with lime wedges and serve immediately.
