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Spicy Beef & Red Pepper Rice Bowl

Easy Cooking, Great Results

So, I found myself with a bunch of dried red chili peppers sitting in my pantry left over from another recipe, so I decided it was time to bring some spice into our lives with this spicy beef and pepper rice bowl. Stirs/Rice bowls are honestly my favorite kinds of meals because they can truly be whatever you have on hand. Got an avocado and cilantro in the fridge? Go Mexican! No protein defrosted? Make an egg scramble over rice! Got a bunch of dried red chili peppers in your pantry? Make this spicy beef and red pepper rice bowl with Della Rice’s jasmine rice!


Original Post: runningtothekitchen.com

Made this? Let us know how it went in the comment section below!

Print Recipe

CAL/SERV:
260

YIELDS:
4

PREP TIME:
10 Mins

TOTAL TIME:
30 Mins

INGREDIENTS FOR THE RICE

  • 1 cup of Della Jasmine Rice, cooked according to package directions
  • 2 cups of water
  • a pinch of salt
  • 1 pound ground beef
  • 1 tablespoon coconut oil
  • handful dried red chili peppers
  • dash red pepper flakes
  • 1 large clove garlic, minced
  • 1 large shallot, sliced
  • 1 large red bell pepper, cut into thick slices
  • 3/4 cup beef broth
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • salt and pepper
  • 4 eggs
  • chopped green onions for garnish

Step 1

  • Rice

    Combine Della Jasmine Rice, 2 cups of water, a pinch of salt, and cook according to rice cooker’s directions.

Step 2

  • Beef

    While the rice cooks, brown the beef over medium/high heat, while breaking it up with a spatula or wooden spoon into small pieces. Drain the water from the skillet, transfer the beef to a plate, set aside and return the skillet back to the heat.

  • Peppers

    Melt the coconut oil in the skillet. Add the dried chili peppers, red pepper flakes, garlic and shallot. Saute for about 30 seconds until fragrant, careful not to burn the garlic. Reduce the heat to medium-low and add the red pepper slices. Cook for 3-5 minutes until slightly softened. Add the beef broth and continue cooking another 5 minutes.

Step 3

  • Mix the cornstarch and water together in a small bowl. Pour into the skillet and mix until creamy and thickened. Add the beef back into the skillet, stir and season to taste with salt and pepper.Add the rice to individual serving bowls, top with the beef and red pepper mixture.

Step 4

  • Fry the 4 eggs in the same skillet the beef cooked in (adding extra coconut oil if needed) and place them on top of the beef mixture once cooked.

    Top with chopped green onions and serve. Enjoy!