Taco Rice Bowl

Ingredients

• 180 g White Rice
• 420 ml Water
• 300 g Ground Beef
• 1 tbsp Olive Oil
• 1 pcs Onion
• 2 pcs Garlic
• 2 tsp Chili Powder
• 1 tsp Cumin
• 1 tsp Smoked Paprika
• 1 tbsp Tomato Paste
• 2 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 150 g Lettuce
• 180 ml Salsa
• 1 pcs Lime
• 60 g Cheddar
• 1 pcs Avocado

Method

1. Bring {water} with a generous pinch of {kosher_salt} to a boil in a medium saucepan over high heat. Add {white_rice}, stir once, reduce the heat to low, and cover. Cook until the {white_rice} is tender and the liquid has been absorbed.
2. Finely chop {onion}, mince {garlic}, slice {lettuce} into thin strips, cut {lime} into wedges, and slice {avocado} just before serving so it stays fresh.
3. Pat {ground_beef} dry with paper towels so it browns well. Heat {olive_oil} in a large skillet over medium-high to high heat and cook {ground_beef} with {kosher_salt} and {black_pepper} in an even layer until deeply browned and crumbly; work in batches if needed so the pan is not crowded.
4. Add {onion} to the pan with the browned {ground_beef} and cook over medium heat until soft and translucent. Stir in {garlic}, {chili_powder}, {cumin}, and {smoked_paprika} and cook briefly until fragrant. Then stir in {tomato_paste} and cook until it smells darker and sweeter. Add a splash of {water} and {salsa}, scrape up the browned bits, and simmer gently until reduced to a glossy, rich sauce. Taste and season with {kosher_salt}.
5. Remove the pan from the heat and let the {white_rice} rest, covered, briefly. Then fluff with a fork so the grains stay light.
6. Divide the {white_rice} among bowls and top with the warm {ground_beef}. Finish with {lettuce}, {salsa}, {cheddar}, and {avocado}. Squeeze {lime} over the top for brightness and serve immediately so the warm and crisp textures are preserved.