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Fiesta Beef Rice Bowls

Delight your tastebuds with our Fiesta Beef Rice Bowls. Succulent beef cooked to perfection with a hint of tantalising Mexican flavours, paired with aromatic cilantro rice, sweet caramelised plantains, and the crunch of bell peppers. Ideal for meal prep, this dish brings the fiesta to your kitchen.
3
1 hr 45 min
TOTAL TIME
649
CALORIES
$5.66
PER SERVING
Fiesta Beef Rice Bowls
Ingredients
14 INGREDIENTS
7 SERVINGS
Kosher Salt
1 tsp kosher salt
Red Bell Pepper
1 whole red bell pepper
thinly sliced
Taco Seasoning
1 1/3 oz taco seasoning
Cornstarch
1 tbsp cornstarch
Tomato Paste
3 oz tomato paste
Beef Broth
1 cup beef broth
White Rice
1 cup white rice
Water
2 cups water
Canned Black Beans
15 oz canned black beans
rinsed and drained
Plantain
1 whole plantain
ripe
Fresh Cilantro
1/4 cup fresh cilantro
chopped
Green Bell Pepper
1 whole green bell pepper
thinly sliced
Beef Rump Roast
2 1/2 lbs beef rump roast
Olive Oil
1 tbsp olive oil
Directions
START WITH
15 min
PREP TIME
1 hr 30 min
COOK TIME
1 hr 45 min
TOTAL TIME
1
Place the beef rump roast in a pressure cooker.
2
In a bowl, whisk together the taco seasoning, tomato paste, beef broth and cornstarch. Pour the mix over the beef in the pressure cooker.
3
Cook on high pressure for 60 minutes, then let the pressure naturally release for about 15 minutes.
4
Using two forks, shred the cooked beef, and toss it back into the cooker, and stir with the sauce.
RICE AND BEANS
5
In a medium sauce pot, place the white rice and water. Bring it to a boiling point over high heat, stir, then reduce the heat to low.
6
Cover and cook until all the liquid is absorbed by the rice.
7
Transfer the cooked rice to a large bowl. Add in the chopped cilantro and rinsed canned black beans, and stir to combine.
PLANTAINS AND PEPPERS
8
Slice the ripe plantain on the diagonal into 1/4 inch thick slices.
FINISH WITH
9
Heat olive oil in a skillet over medium-high heat. Once hot, add plantain slices and fry until golden brown on each side.
10
Season with half of the kosher salt. Remove from the pan and drain on a paper towel lined plate.
11
In the same pan, saute the thinly sliced green and red bell peppers until soft. Season them with the remaining salt.
12
To assemble the bowls, place an equal amount of cilantro-rice and beans mix, beef, fried plantains and sauteed peppers in each bowl. These bowls can be stored in the refrigerator for up to a week.
Health Info
Macros
78g
CARBS
14g
FAT
51g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE