This delicious dish is like a deconstructed summer hamburger! The rice in this pilaf soaks up all of the flavor of the broth, and it’s packed with bright, fresh veggies. Package and freeze for up to 3 months!
3 cups broth
2 garlic cloves minced
1 green bell pepper diced
1.5 pounds (lbs) ground beef
1 heirloom tomatoes chopped
2 cups long grain brown rice raw
2 tsp olive oil
1 cup onion diced
pepper to taste
salt to taste
4 cups spinach chopped
Heat olive oil in a pan. Sauté garlic and onion 2 to 3 minutes. Add bell pepper and cook for 2 to 3 more minutes and allow to soften slightly.
Add beef and season with salt and pepper.
Add rice and cook until rice turns translucent but not brown (a few minutes).
Add broth. Bring to a boil, cover, and simmer until rice is tender and liquid is absorbed (around 20 minutes).
Add chopped spinach and heirloom tomatoes. Allow heat to wilt the spinach and soften tomatoes.
Serve immediately, or save for later.
Can store in an air-tight container and freeze for up to 3 months! When ready to enjoy, transfer to the fridge to thaw the day before you’re going to eat it, then microwave for 3 to 4 minutes until heated through.
Serving: 1 cup