Ingredients
- 1 lb extra lean group beef
- 1 cup of rice (brown, white, choice is yours)
- Mexican spices (cumin, garlic powder, onion powder, chili powder ground oregano)
- salt and pepper
- chicken/vegetable stock
- 2 medium sized yellow onion
- 2 red peppers
- 3 vine ripe tomatoes
- 1 ripened avocado
- lettuce
- monteray jack cheese (grated)
- jalepeno peppers
- 2 limes
- salsa
- cooking spray (pam)
Directions
- cook your rice as you would normally, but switching out the water for vegetable/chicken stock. this will add a nice flavour, also add in your mexican spices to taste.
- spray your frying pans with cooking spray and put them over the heat to start heating up.
- in the first pan, start cooking your ground beef. you want to cook it all the way through, breaking up the ground beef.
- when your beef is almost all cooked and all the fat has cooked out, you want to add all your mexican spices, and your salt and pepper to taste. mix it around so all the pieces of meat are coated.
- pour the ground beef into a sieve or strainer over a bowl to remove the fat, put to the side
- slice one of your onions and fry them in the second pan, you want to carmelize them, so they will be golden brown. put to the side
- slice up your peppers, tomatoes and lettuce
- dice the other onion and finely chop the jalepeno.
- once your rice is cooked you want to start assembling your bowl. put your rice in the bowl first and layer the ground beef over the top. next you want to add your friend onions and fresh vegetables
- if you don't have pre-grated monterary jack your want to grate your cheese next.
- sprinkly the cheese over the bowl
- flavour and dress with a low-cal salsa and the juice of half a lime
