Mexican Rice Bowl
This is an easy, (almost) one skillet, Chipotle-esque dish that's sure to satisfy your Mexican food cravings. Diced bell peppers, onion, garlic, fresh greens and spices fill this meal with delicious south-of-the-border flavors. This dish is versatile enough to add all your favorite ingredients.
What you'll need: Serves 4
2 cups cooked rice
1 pound ground meat (beef, pork, chicken, etc.)
1+ cup fresh greens (50/50 Spinach, Spring Mix blend, or Power Greens)
14 oz can petite diced tomatoes
1/2 cup diced bell peppers
1/2 yellow onion, diced
2 garlic cloves, minced
~1/4 tsp oregano
~1/2 tsp chili powder
~1/2 tsp cumin
1 tsp salt, plus more to taste
Optional additions:
canned corn
diced green chilies
canned beans
fresh cilantro
sour cream as a topping
avocado or guac
How to make it:
Measure rice into a fine screen colander and rinse for one minute or until water runs clear. Add the rice to a saucepan, cover with water, and season with salt. Bring to a boil, then turn the heat off, cover and let cook for 20 minutes. No peeking! Remove from heat, remove the lid, and fluff with a fork. Stir in cilantro and lime juice. Season with salt to taste.
While the rice is cooking, dice the bell peppers and onion, and mince the garlic cloves. Set aside.
Begin to brown the ground meat in a large skillet or braiser over medium heat. Season with salt, oregano, chili powder and cumin.
Add the vegetables and the can of tomatoes to the meat mixture and combine. Cook down for a few minutes, stirring occasionally. You could also add a small can of corn, your favorite canned beans (drained and rinsed), or diced green chilies at this time if you enjoy those flavors as well.
After about 20 minutes and the rice is fully cooked, combine all of it to the meat mixture. Be sure to taste it at this point to see if it needs any more salt.
Then add in the greens and gently fold in until they begin to wilt and turn bright green.
Serve hot and enjoy!