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a bowl of tomato-red long-grain rice with finely crumbled seasoned ground beef, browned pineapple pieces, shredded purple cabbage and avocado slices arranged in casual separate portions
Melissa Hart

Ground Beef Taco Rice Bowls

Charred pineapple brings a juicy, sweet edge to these taco bowls without going into the skillet with the beef, where it would make the meat harder to brown. The red rice cooks in a smooth tomato-onion puree, and raw cabbage dressed with lime stays crisp enough to balance both warm components. Set the pineapple beside the beef when serving, then let each forkful pick up a little fruit and slaw rather than mixing the entire bowl into one wet filling.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 medium plum tomatoes roughly chopped
  • 1/4 medium white onion roughly chopped
  • 1 garlic clove
  • 1 cup low-sodium chicken broth
  • 2 tbsp neutral oil divided
  • 1 cup long-grain white rice rinsed and well drained
  • 1/2 tsp fine salt divided
  • 1/2 tsp ground cumin plus 1 tsp for beef
  • 4 fresh pineapple rings about 1/2 inch thick, cores removed
  • 1 lb 90% lean ground beef
  • 1 tbsp ancho chile powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/4 cup water
  • 3 cups finely shredded red cabbage
  • 2 tbsp lime juice
  • 1 ripe avocado sliced

Method
 

  1. Blend tomatoes, onion, garlic and broth until smooth. Measure 2 cups puree, adding water if needed or reserving any excess for another use.
  2. Heat 1 tablespoon oil in a saucepan over medium heat. Cook rice for 3 minutes, stirring, then carefully add the measured puree, 1/4 teaspoon salt and 1/2 teaspoon cumin. Bring to a boil, cover and cook over low heat for 20 minutes; rest covered off heat for 10 minutes.
  3. Heat a large dry skillet over medium-high heat. Pat pineapple rings dry and sear for 2 to 3 minutes per side until browned in patches; transfer to a board and cut into bite-size pieces.
  4. Add the remaining tablespoon oil to the skillet and brown beef for 7 to 8 minutes, breaking it into crumbles and cooking to 160°F. Add ancho chile, garlic powder, oregano, the remaining teaspoon cumin and remaining 1/4 teaspoon salt.
  5. Stir for 30 seconds, add 1/4 cup water and simmer for 2 minutes until the spices coat the beef. Toss cabbage with lime juice in a separate bowl.
  6. Fluff red rice and divide among four bowls. Add beef, charred pineapple, lime cabbage and avocado slices in separate portions and serve.