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Spanish Ground Beef and Rice

  • Author: Alaena Haber



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


  1. 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.
  2. 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.
  3. Once the beef is just cooked through, stir in the sauce and simmer for 1-2 minutes.
  4. Stir in rice. Pour in the bone broth and bring to a simmer.
  5. 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.
  6. Remove pan from heat, leave lid on, and let it sit for 5 minutes before serving.
  7. Serving suggestions: green onions, cilantro, or avocado