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spanish beef and Rice Bowl @ WeekendChiropractor.com1 cup brown rice

3/4 cup coarsely chopped roasted red peppers

1/4 cup pitted green olives, sliced (about 6 olives)

1 Tbs Drained capers

1 Tbs red wine vinegar

1 lb ground sirloin

1 1/2 tsp cumin (to taste)

Kosher salt and black pepper

4 cups shredded romaine lettuce

1 avocado, quartered


1. Cook the rice according to the package directions.

2. Combine the peppers, olives, capers, and vinegar in a large bowl.

3. Heat a large nonstick skillet over medium-high heat. Add the ground sirloin and cook, stirring occasionally, until cooked through and beginning to brown, about 5 minutes. Reduce heat to low. Stir in the cumin and 2 tablespoons of the peppers and olives and cook for 2 minutes more. Season with ½ teaspoon salt and ¼ teaspoon black pepper.

4. Divide the rice evenly among 4 bowls and top evenly with the meat, lettuce, remaining peppers and olives, and avocado.

Servings: 4