Name: Beef and Tomato Rice Bowl
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 Tbsp cooking oil ($0.08); 1/2 lb ground beef ($4.00); 1 3/4 tsp salt, divided ($0.05); 1 yellow onion, diced ($0.42); 2 cloves garlic, minced ( $0.10); 1/2 tsp oregano ($0.05); 1/4 tsp ground cumin ($0.03); 1 tsp Worcestershire sauce ($0.03); 1 15 oz. can diced tomatoes ($1.00); 1/2 cup chicken broth ($0.08); 1 15 oz. can chickpeas, drained ($0.79); 2 cups rice ($0.85); 3 cups water ($0.00); 2 Tbsp salted butter ($0.28); 1 pinch red pepper flakes ($0.02)

Beef and Tomato Rice Bowl

This budget-friendly, easy Beef Tomato Rice Bowl is lip-smackingly good, endlessly adaptable, and perfect for a quick weeknight dinner!

35 min total 5 min prep 30 min cook 4 612 cal

Instructions

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1 Set a deep stainless steel skillet over medium-high heat and add the cooking oil. Once the oil has warmed, add the ground beef and sprinkle it with a 1/2 teaspoon salt. Once the beef has browned, remove it from the pan and set aside. Keep about 2 tablespoons of rendered fat in the pan.
2 Add the diced onion to the pan and cook until translucent, about 2 minutes. Add the minced garlic to the pan and cook until fragrant, about 1 minute.
3 Add the beef back to the pan with oregano, ground cumin, and Worcestershire sauce. Top the meat with the diced tomatoes and their juices. Stir to combine.
4 Add the chicken broth and drained chickpeas to the beef mixture. Sprinkle with 1/4 teaspoon salt and stir to combine. Cover the pan and cook until the chickpeas soften, about 15 to 20 minutes.
5 While the beef mixture cooks, add the rice to a rice cooker, along with the water, salted butter, and remaining 1 teaspoon of salt.
6 When the beef and tomato mixture finishes cooking, sprinkle with red pepper flakes. Divide the rice into four bowls and top with the beef mixture. Enjoy!