Holy Guaca-Bowl!

Spiced Ground Beef and Avocado Rice Bowls

35 minutes
Serves 4
DinnerMexican
Herb's take

Tonight, we’re going south of the border, geographically, not legally, with a rice bowl that leverages the trifecta of hearty beef, creamy avocado, and fluffy grains. You'll pick up a few tricks on building flavor from pantry spices and why toppings go on at the end.

Ingredients

Yield
4

Instructions

  1. 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.
  2. 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.
  3. 03
    Sprinkle in the chili powder, cumin, paprika, garlic powder, onion powder, oregano, and cayenne. Stir until the spices are fragrant, about 1 minute.
  4. 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.
  5. 05
    Taste and season the beef mixture with salt and black pepper. Turn off the heat.
  6. 06
    Fluff the rested rice with a fork and season lightly with salt.
  7. 07
    Build the bowls: divide rice among four bowls, top with spiced beef, and scatter diced avocado over each.
  8. 08
    Serve immediately, passing extra black pepper at the table if you want to live dangerously.

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