Lunch · Easy

Beef Rice Vegetable Skillet

Name: Beef Rice Vegetable Skillet
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4
Ingredients: 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

A skillet of browned lean beef, cooked brown rice, pepper, onion and tomato. Add the already-cooked rice after the meat and vegetables are done.

Protein: 37g
Energy: 512 kcal
Carbs: 58g
Fat: 15g
Time: 33 min
Serves: 4

Halal

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

Dice the onion, bell pepper and tomato into small pieces; loosen the cooked brown rice and keep it separate while the raw minced beef browns.
Heat the measured olive oil in a wide pan over medium-high heat; use a large enough pan that the 95%-lean ground beef can brown rather than steam.
Break up the beef and cook until browned and 71°C in the thickest pieces. Add the diced onion and bell pepper and cook another 3–4 minutes until they soften.
Stir in the measured paprika and diced tomato, then the already-cooked brown rice. Toss for 2–3 minutes until the rice is thoroughly hot and the tomato moisture lightly coats it.
Turn off the heat, stir the pan once more and divide the finished dish into 4 equal portions.
Cook the ground beef completely to 71°C, breaking up thicker pieces so there are no cool or undercooked centres.

Per serving