Instructions

01
Rinse the rice under cold water until the water runs clear, then combine with 3 cups water in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
Herb says
That resting step lets the steam redistribute, so your rice is fluffier and less likely to go gluey.
02
While the rice cooks, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking up with a spoon, until well browned and no longer pink, about 6-8 minutes.
03
Sprinkle in the chili powder, cumin, paprika, garlic powder, onion powder, oregano, and cayenne. Stir until the spices are fragrant, about 1 minute.
Herb says
Blooming the spices in hot fat wakes up their flavor compounds. Dry spices need this more than you’d think.
04
Add the sugar and stir well. Splash in the white vinegar and cook for another minute, scraping up any browned bits from the pan.
05
Taste and season the beef mixture with salt and black pepper. Turn off the heat.
06
Fluff the rested rice with a fork and season lightly with salt.
07
Build the bowls: divide rice among four bowls, top with spiced beef, and scatter diced avocado over each.
Herb says
Avocado always goes on last so it keeps its creamy bite and doesn’t get lost in the shuffle.
08
Serve immediately, passing extra black pepper at the table if you want to live dangerously.

HERB