Taco Rice Bowls Recipe for 4 Servings

Instructions:

1. Rinse the 1.5 cups of rice in a fine mesh sieve and run cold water over it until the water runs clear. Note: This removes excess surface starch that causes clumping.
2. Heat the 1 tbsp avocado oil in your saucepan over medium heat. Add the rinsed rice and sauté for 2 minutes until the grains look opaque and smell nutty.
3. Pour in the 2.25 cups bone broth and salt. Bring to a boil, then reduce to the lowest simmer. Cover tightly and cook for 15 minutes until all liquid is absorbed and small steam holes appear on the surface.
4. While the rice simmers, heat your skillet over medium high. Add the 1 lb ground beef, breaking it into large chunks. Let it sit undisturbed for 3 minutes until a deep brown crust forms on the bottom.
5. Stir the beef and add the chili powder, smoked paprika, cumin, onion powder, and garlic powder. Cook for 1 minute until the spices smell intense and fragrant.
6. Pour in the 1/4 cup water. Use a wooden spoon to scrape up any browned bits (the fond). Cook for 2 more minutes until the water has reduced into a thick, glossy sauce coating the beef.
7. Once the 15 minutes are up, remove the rice from heat. Let it sit, covered, for 5 minutes. Then, fluff with a fork and fold in the lime juice, zest, and chopped cilantro until the green is evenly speckled throughout.
8. Divide the cilantro lime rice into four bowls. Top with the seasoned beef, shredded lettuce, halved tomatoes, black beans, cheddar cheese, and avocado slices.
9. Serve immediately. The contrast between the warm beef and the cold, crisp lettuce is what makes this dish legendary.