As much as I’ve tried to go completely vegan or paleo, I just have sadly never been able to give up meat and rice :), and to keep it 100% real, don’t think I ever will. That being said, I still do enjoy many vegan and paleo foods since meat isn’t always the healthiest option and rice is a little fattening. Nonetheless, for this recipe (that I make pretty often I might add) I use organic grass-fed beef which is normally the only ground beef I now use since it’s a MUCH healthier version! If you’re interested in learning more about the difference between grass-fed beef and grain-fed beef, you can read about it HERE. And the only kind of rice I have been using in the last couple years is brown Jasmine rice. Yum!
This meal is great on its own or nicely pairs with many other sides.
I make mine many different ways. Sometimes I’ll add frozen carrots and peas, other times I’ll add diced up potatoes or a mix of fresh veggies…etc! The list goes on. For this particular one I made it with a few fresh veggies and paired it with lightly fried plantain and sliced avocado – and yes we also had some warm corn tortillas with it! Yum x100!
So on to the recipe…
- ½ organic red onion (or white) – diced
- 1 cup brown rice
- 2 cups water (or veggie broth)
- 4 organic carrots – diced/sliced
- 1 organic yellow bell pepper – diced
- 2 lb. organic grass-fed ground beef
- Salt/pepper to taste
- 2 tbsp. olive oil (for cooking)
- Add the oil to a deep pan or large sauce pan and heat on medium/high heat.
- Add the ground beef to the pan with the salt and pepper, and cook thoroughly until it starts browning (approx. 10 minutes).
- Once the meat has browned, add the veggies.
- Add the rice, and stir to mix everything.
- Add the water and bring to a boil, then set the temperature on low and simmer for 50 minutes.
- Serve hot!