Beef Pepper Rice Bowl
A delicious and colorful Beef Pepper Rice Bowl packed with flavors, perfect as a standalone meal or paired with a salad.
Ingredients
For the Rice
- 1 cup uncooked jasmine rice You can substitute with other types of rice.
- 2 cups beef broth For a vegetarian version, use vegetable broth.
For the Beef and Vegetables
- 1 pound ground beef You can substitute with chicken, turkey, or plant-based meat.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 pieces bell peppers (any color), sliced Use a variety for color.
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- to taste Salt
For Garnish
- Chopped green onions Use for garnish.
Instructions
Preparing the Rice
- In a medium saucepan, combine 1 cup of uncooked jasmine rice with 2 cups of beef broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes. Remove from heat and let sit for another 5 minutes. Fluff with a fork and set aside.
Cooking the Beef
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add 1 pound of ground beef, breaking it apart as it cooks. Cook until browned, about 5-7 minutes. Drain any excess fat.
Sautéing the Vegetables
- Add sliced bell peppers and minced garlic to the skillet. Stir and cook for an additional 5 minutes until the peppers soften.
Combining Ingredients
- Add the cooked jasmine rice to the skillet with the beef and vegetables. Pour in 2 tablespoons of soy sauce, 1 tablespoon of Worcestershire sauce, 1 teaspoon of ground black pepper, 1 teaspoon of paprika, and salt to taste. Mix well and heat through for about 2-3 minutes, stirring occasionally.
Final Touches
- Spoon the mixture into bowls and garnish with chopped green onions. Serve warm and enjoy!
Notes
For added flavor, use fresh herbs like parsley or cilantro. Experiment with different bell pepper types for variety. Add chili flakes for heat. For a healthier version, use brown rice instead of jasmine rice. Store leftovers in an airtight container in the fridge for up to 3 days.