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Prep Time: 00:10
Cook Time: 00:30
2 - 3 lbs ground beef or turkey
1 cups of white rice
2 tomatos, diced
1 Jar salsa of preference
1 Head romaine lettuce
2 - 4 avocados
1 bay leaf
1/4 cup fresh chopped cilantro
3 tbsp taco seasoning (or diy!)
1/2 cup mexican cheese blend (or cojita cheese...mmm)
2 - 4 tbsp lemon juice (or lime juice)
1 tbsp olive oil
1 - 2 tsp salt
1In a small saucepan, bring 4 cups of water to boil. Add 1 cup of rice, a teaspoon of salt, 1 tbsp olive oil, and 1 bay leaf. Reduce to a low simmer, cover and let it cook for 15-20 minutes.
2While your rice is cooking, brown your meat in a skillet (we use cast iron). When the pink is gone, drain any excess grease into an old can or a mason jar (once cool, save this for gravy and other ridiculously delicious things). Add taco seasoning to taste, set aside.
3Dice your tomato and slice the head of romaine into shreds.
4Set out four containers.
5Once your rice is cooked, remove it from heat and fluff with a fork. Add 1/4 cup chopped cilantro, lemon juice and salt to taste.
6Scoop 1 cup of cooked rice into the bottom of each container, followed by about 1 cup of ground meat. Add salsa to taste, half of a diced tomatoes and a cup of chopped lettuce to each bowl. Top with shredded cheese.
7Before serving (or in our case, before the container walks out the door for lunch at work that day), half an avocado and dice it, adding as much as you love to the bowl.
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