Mexican Beef Picadillo Bowls

Mexican beef picadillo bowls combine seasoned ground beef, tender potatoes, carrots, and tomatoes over rice for an easy, hearty stovetop dinner.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 pound ground beef
• 1 medium russet potato
• 1 medium carrot
• 1 cup tomato
• 0.5 medium yellow onion
• 2 cups long-grain white rice
• 4 cups water
• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Rinse the rice under cold water until the water runs mostly clear. Combine it with 3 cups water and 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. (about 23 min) — Bring to a boil, then low heat
2. Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and it reaches 160°F (71°C). (about 8 min) — Medium-high heat
3. Add the onion, potato, carrot, cumin, remaining 1/2 teaspoon salt, and pepper. Cook, stirring, for 3 minutes. (about 3 min) — Medium heat
4. Stir in the tomatoes and remaining 1 cup water. Bring to a simmer, cover, and cook until the potato and carrot are tender, about 15 minutes. (about 15 min) — Simmer
5. Spoon the picadillo over the cooked rice and serve hot. (about 1 min)