Ingredients:
- 1 tbsp olive oil (15 ml)
- 1 medium onion, diced (approx. 1 cup/150g)
- 2 cloves garlic, minced
- 500g (1.1 lbs) beef mince, preferably lean (80/20)
- 1 tbsp chili powder (15 ml)
- 1 tsp ground cumin (5 ml)
- 1/2 tsp smoked paprika (2.5 ml)
- 1/4 tsp cayenne pepper (optional, for heat) (1.25 ml)
- 1 (400g/14 oz) can diced tomatoes, undrained
- 1/2 cup beef broth or water (120 ml)
- Salt and freshly ground black pepper to taste
- 1 tbsp olive oil (15 ml)
- 1 (400g/14 oz) can black beans, rinsed and drained
- 1/4 cup water (60 ml)
- 1/2 tsp cumin (2.5 ml)
- 1/4 tsp garlic powder (1.25 ml)
- Salt and pepper to taste
- 1 cup long-grain rice (200g)
- 2 cups water (480 ml)
- 1/2 tsp salt (2.5 ml)
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Diced avocado
- Chopped fresh cilantro
- Salsa (your preferred heat level)
- Pickled jalapeños
- Lime wedges
Instructions:
- Cook the Rice: Combine rice, water, and salt in a saucepan or rice cooker. Cook according to package directions.
- Prepare the Beef: Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened. Add garlic and cook until fragrant. Add beef mince and cook, breaking it up with a spoon, until browned.
- Season the Beef: Drain any excess fat from the beef. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.
- Simmer the Beef: Add diced tomatoes and beef broth (or water) to the skillet. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste.
- Prepare the Black Beans: While the beef is simmering, heat olive oil in a medium skillet over medium heat. Add black beans, water, cumin, and garlic powder. Cook, stirring occasionally, until heated through. Season with salt and pepper to taste.
- Assemble the Bowls: Divide cooked rice among bowls. Top with beef mince, black beans, and your desired toppings. Serve immediately with lime wedges.