Bowl de Carne y Frijoles Negros (Beef and Black Bean Bowl)
Start by rinsing the rice under cold water until the water runs clear, about 2 minutes.
In a pot, combine 1 cup of rinsed rice with 2 cups of water. Bring it to a boil, then reduce the heat to low and cover for 15 minutes, or until water is absorbed and rice is tender.
While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Chop the onion and bell pepper. Add them to the skillet and sauté for about 5 minutes, or until they soften.
Mince the garlic and add it to the skillet. Cook for an additional 1 minute until fragrant.
Add the beef to the skillet and cook for about 7-10 minutes, stirring frequently, until it's browned and cooked through.
While the beef is cooking, drain and rinse the black beans. After the beef is browned, add the black beans, corn, cumin, salt, and pepper to the skillet. Heat through for about 5 minutes.
Once the rice is done, fluff it with a fork and serve it as a base in bowls.
Top the rice with the beef and bean mixture, sprinkle with cheese, and garnish with fresh cilantro.
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- Add avocado slices on top for creaminess.
- Incorporate diced jalapeños for an extra kick.
- Serve with a side of crispy tortilla chips for a crunch.
- Let the beef rest for a few minutes before slicing to retain its juices.
- Using a good quality cheese can elevate the overall flavor of the dish.
- Feel free to substitute quinoa for a healthier grain option.
- fat: 20 grams
- fiber: 15 grams
- protein: 35 grams
- calories: 600
- carbohydrates: 65 grams
This dish offers a balanced mix of protein, healthy fats, and carbohydrates, making it a satisfying meal option.
