Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup beef broth
  • 1 cup long-grain white rice
  • 2 cups water
  • 1 tbsp butter
  • 2 tbsp fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1/2 tsp salt
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 2 cups shredded romaine lettuce
  • 1 cup cherry tomatoes, quartered
  • 1 large avocado, diced
  • 1/2 cup shredded Monterey Jack or Cheddar cheese

Instructions:

  1. Place rice in a fine-mesh strainer and rinse under cold water until the water runs clear.
  2. In a saucepan, combine rice, water, butter, and salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-18 minutes.
  3. Remove rice from heat and let sit covered for 5 minutes. Fluff with a fork and stir in fresh lime juice and chopped cilantro.
  4. Heat olive oil in a large cast iron skillet over high heat. Add ground beef and let sear undisturbed for 3-4 minutes to develop a mahogany-colored crust.
  5. Break up the beef and stir in chili powder, ground cumin, garlic powder, smoked paprika, salt, and black pepper until well combined.
  6. Pour in beef broth to deglaze the pan, scraping up any browned bits from the bottom, and simmer until liquid is reduced.
  7. Assemble the bowls by layering cilantro-lime rice, seasoned beef, black beans, corn, shredded romaine lettuce, cherry tomatoes, diced avocado, and shredded cheese.