Beef and Tomato Rice Bowl
Ingredients
The main mixture
-
2
Tbsp
cooking oil
-
½
lb
ground beef
-
1¾
tsp
salt
-
1
yellow onion
diced
-
2
cloves
garlic, minced
-
½
tsp
oregano
-
¼
tsp
ground cumin
-
1
tsp
Worcestershire sauce
-
1
15 oz. can
diced tomatoes
-
½
cup
chicken broth
-
1
15 oz. can
chickpeas, drained
The rice
-
2
cups
rice
-
3
cups
water
-
2
Tbsp
salted butter
Seasoning
-
1
pinch
red pepper flakes
Instructions
- Heat cooking oil in a deep skillet over medium-high heat and brown the ground beef with ½ teaspoon of salt.
- Remove the beef and set aside, keeping about 2 tablespoons of fat in the pan.
- Add diced onion to the pan and cook until translucent, then add minced garlic and cook until fragrant.
- Return the beef to the pan and add oregano, cumin, and Worcestershire sauce, followed by diced tomatoes.
- Stir in chicken broth and drained chickpeas, sprinkle with ¼ teaspoon salt, cover, and cook until chickpeas soften.
- In a rice cooker, combine rice, water, salted butter, and remaining salt, and cook.
- Once the beef mixture is done, sprinkle with red pepper flakes, divide rice into bowls, and top with the beef mixture.
Nutrition Facts (estimated)
Servings
4 bowls
Calories
612
Total fat
25g
Total carbohydrates
78g
Total protein
17g
Sodium
1245mg
Cholesterol
0mg
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