Plated: Rice Bowls
August 2024
Ingredients
- 2 tablespoons cooking oil
- 1 pound ground beef
- 2 pinches of salt
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon oregano
- 1/4 teaspoon ground cumin
- 1 teaspoon Worcestershire sauce
- 1 15-ounce can diced tomatoes
- 1/2 cup beef broth
- 1 15-ounce can chickpeas, drained
- 4 cups rice cooked
- 1 pinch red pepper flakes (optional)
Directions
In a deep skillet over medium-high heat and add the cooking oil. Once the oil has warmed, add the ground beef and sprinkle it with salt. Once the beef has browned, remove it from the pan and set aside. Keep 2 tablespoons of rendered fat in the pan.
Add the diced onion to the pan and cook until translucent, about 2 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
Add the beef back to the pan with oregano, ground cumin, and Worcestershire sauce. Top the meat with the diced tomatoes and their juices. Stir to combine.
Add the beef broth and drained chickpeas to the beef mixture. Sprinkle with salt and stir to combine. Cover the pan and cook until the chickpeas soften, about 15 to 20 minutes.
While the beef mixture cooks, prepare the rice per direction.
When the beef and tomato mixture finishes cooking, sprinkle it with red pepper flakes. Divide the rice into bowls and top with the beef mixture.
Category:
Plated: Rice Bowls
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