Guac and Roll
Southwestern Spiced Ground Beef over Rice with Creamy Avocado
35 minutes
Serves 4
DinnerMexican
Herb's take
This dinner riffs on Southwestern flavors using just pantry-friendly spices, rice, ground beef, and avocado. The star move: folding in fresh avocado at the end for creamy contrast without a single dairy molecule.
Ingredients
Yield
4
Instructions
- 01Rinse the rice under cold water until the water runs mostly clear, then drain.
- 02Combine the rinsed rice with 3 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it rest, covered, for 10 minutes.
- 03While the rice cooks, heat the cooking oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until it loses most of its pink, about 4 minutes.
- 04Sprinkle the beef with paprika, cumin, chili powder, oregano, garlic powder, onion powder, cayenne, and sugar. Stir well and cook for 1 minute to bloom the spices in the beef's fat.
- 05Pour in the white vinegar and water. Stir, scraping up any browned bits from the pan. Simmer for 5-7 minutes until the liquid thickens but doesn't dry out. Taste and season with salt and black pepper as needed.
- 06Halve and pit the avocados. Score the flesh into cubes and scoop them out with a spoon.
- 07Fluff the cooked rice with a fork, then divide among four bowls.
- 08Top each bowl of rice with a generous spoonful of the spiced beef mixture.
- 09Scatter the avocado cubes over each serving just before eating. Sprinkle with a pinch of salt and black pepper, if desired.
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