Cilantro-Lime Ground Beef Rice Bowls
Ingredients
- 1 poundground beef
- 1½ cupslong-grain white rice
- 3 cupschicken broth
- ·yellow onion
- ·garlic
- ·lime
- ·cilantro
- ·jalapeño
- 2 tablespoonsolive oil
- 1 teaspooncumin
- ·salt
- ·black pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Juice 2 limes.
- 04
Roughly chop a handful of fresh cilantro.
- 05
Thinly slice 1 jalapeño (remove seeds for less heat).
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces as it browns, about 5-7 minutes. Drain excess fat if needed.
- 02
Stir in the cooked onion, garlic, and cumin. Cook for 1 minute until fragrant.
- 03
Pour in the chicken broth and rice. Stir well, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
- 04
Remove from heat and stir in the lime juice and most of the cilantro, reserving some for garnish. Season with salt and pepper to taste.
- 05
Divide into bowls and top with remaining cilantro, sliced jalapeño, and a lime wedge.
Spice Tips
For gentle heat, include the jalapeño slices as garnish. For more kick, mince jalapeño into the rice itself, or add 1/4 teaspoon cayenne to the beef as it cooks. A pinch of chili powder adds depth without much extra spice.
Leftovers keep well in the fridge for 3-4 days. For extra protein, top with a fried egg or crumbled cotija cheese.