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Budget Beef Bowls Recipe

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4 from 46 reviews

  • Author: Sky
  • Total Time: 40 minutes
  • Yield: Serves 6
  • Diet: Gluten Free

Description

This Budget Beef Bowls recipe is a hearty and flavorful meal perfect for feeding a family of six without breaking the bank. Featuring ground beef simmered with aromatic spices, garlic, chickpeas, and diced tomatoes, this gluten-free dish is served over fluffy rice and garnished with fresh parsley and lemon juice for a bright finish. It’s a quick and satisfying stovetop dinner that combines savory and tangy flavors in every bite.

Ingredients

Rice

  • 2 cups uncooked rice

Beef and Vegetables

  • 2 tablespoons vegetable oil
  • 1/2 lb ground beef
  • 1 3/4 teaspoons salt, divided
  • 1 yellow onion, diced
  • 2 cloves garlic, minced

Spices and Liquids

  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • pinch chili powder
  • 1 teaspoon Worcestershire sauce
  • 1 (15 oz) can diced tomatoes, undrained
  • 1/2 cup vegetable broth

Additional Ingredients

  • 1 (15 oz) can chickpeas, drained
  • 2 tablespoons salted butter
  • juice of 1 lemon
  • chopped fresh parsley to garnish

Instructions

  1. Cook the rice: Prepare 2 cups of uncooked rice according to the package directions, then set aside.
  2. Brown the beef: In a large skillet or medium stockpot, heat 2 tablespoons of vegetable oil over medium heat. Add 1/2 lb ground beef and cook until it just begins to brown, about 8 minutes.
  3. Sauté onions and season: Add 1 1/4 teaspoons of salt (from the total 1 3/4 teaspoons) and the diced yellow onion to the skillet with the beef. Cook for 5 minutes until the onions soften.
  4. Add garlic and spices: Create a well in the center of the beef and onion mixture. Add the minced garlic and cook for 1 minute until fragrant. Stir in 1/2 teaspoon dried oregano, 1/4 teaspoon ground cumin, a pinch of chili powder, and 1 teaspoon Worcestershire sauce.
  5. Add tomatoes and broth: Pour in 1 (15 oz) can of undrained diced tomatoes and 1/2 cup vegetable broth, then mix thoroughly.
  6. Stir in chickpeas and butter: Add the drained 1 (15 oz) can chickpeas and 2 tablespoons salted butter. Cook and stir until the chickpeas are heated through, about 4 minutes. If the mixture is too dry, add 1 tablespoon of water; if too wet, cook an additional 1 to 2 minutes to reduce excess liquid.
  7. Finish with lemon and adjust seasoning: Stir in the juice of 1 lemon and adjust seasoning by adding the remaining 1/2 teaspoon salt and pepper to taste.
  8. Serve: Spoon the beef and chickpea mixture over the cooked rice and garnish with chopped fresh parsley.

Notes

  • For a spicier kick, add extra chili powder or a dash of cayenne pepper.
  • This dish is gluten-free, but always check Worcestershire sauce ingredients to ensure they meet your dietary needs.
  • Leftovers keep well refrigerated for up to 3 days.
  • For a dairy-free version, substitute butter with a plant-based margarine or olive oil.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://skysrecipes.com/budget-beef-bowls-recipe/