Scale
Ingredients
1/3 cup loosely packed cilantro leaves
1 medium carrot, peeled and roughly chopped
1 medium red bell pepper, seeded and chopped
1/3 cup chopped yellow onion
2 garlic cloves, peeled
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
Fresh cracked pepper, to taste
1 pound 85% lean ground beef
1 cup organic white rice, rinsed well
1 cup bone broth (beef or chicken)
1/2 teaspoon sea salt
Instructions
- In a high powered blender or Nutribullet, blend the cilantro, carrots, bell pepper, onion, garlic, olive oil, 1 teaspoon sea salt and black pepper until smooth. The color should be a vibrant orange and silky smooth without too many obvious chunks.
- In a large deep skillet (with a fitted lid we’ll use later), saute the ground beef, breaking up with a wooden spoon. Season with remaining 1/2 teaspoon salt.
- Once the beef is just cooked through, stir in the sauce and simmer for 1-2 minutes.
- Stir in rice. Pour in the bone broth and bring to a simmer.
- Cover with a fitted lid, turn heat to low, and let rice cook for 12 minutes. Remove lid and stir the beef and rice. Cover with a lid again and cook another 2 to 3 minutes until all liquid is absorbed.
- Remove pan from heat, leave lid on, and let it sit for 5 minutes before serving.
- Serving suggestions: green onions, cilantro, or avocado