Beef Rice Vegetable Skillet

What you need

Ingredients

Measured for 4 servings.

• 560 gLean Ground Beef 95%, raw
• 680 gBrown Rice, cooked
• 320 gBell Pepper
• 200 gOnion
• 400 gTomato
• 20 gOlive Oil
• 8 gPaprika

Make it

Method

1. 01

   Weigh and prepare all ingredients for Beef Rice Vegetable Skillet: 560 g Lean Ground Beef 95%, raw, 680 g Brown Rice, cooked, 320 g Bell Pepper, 200 g Onion, 400 g Tomato, 20 g Olive Oil, 8 g Paprika. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Use a wide pan so the protein and vegetables can brown instead of steaming. Preheat it over medium-high heat before adding the measured oil when oil is listed.

3. 03

   Cook the raw protein first, breaking ground meat into small pieces or turning chicken evenly. Once it has developed colour, add onion and bell pepper.

4. 04

   Add the cooked rice or pre-cooked potato component only after the raw protein is nearly done. Toss until everything is hot and any tomato/salsa moisture has reduced enough to coat the food rather than pool.

5. 05

   Turn off the heat, check seasoning balance from the measured sauce/spices and divide into 4 equal portions.

6. 06

   Cook the ground beef completely to 71°C, breaking up thicker pieces so there are no cool or undercooked centres.

7. 07

   Use the finished weight to divide the recipe into 4 equal servings where practical; this keeps the portion size aligned with the nutrition calculation.