1cuppico de gallo or salsaor 1 can Rotel, undrained
1can black beansdrained and rinsed
2–3 cups chopped kale
Salt to taste
Instructions
Cook the basmati rice with the beef bone broth or water according to the package directions. Fluff with a fork and set aside.
While the rice cooks, place the ground beef in a large skillet over medium heat. Cook, breaking it into small pieces, until browned and cooked through. Drain excess grease if necessary.
Add the minced garlic and sauté for 30–60 seconds, or until fragrant.
Add the taco seasoning and stir until the beef is evenly coated.
Stir in the pico de gallo, salsa, or undrained Rotel. Add the drained and rinsed black beans and cook until warmed through.
Add the cooked rice to the skillet. Stir until the rice is evenly combined with the seasoned beef, beans, and tomatoes.
Stir in the chopped kale and cook for approximately 2 minutes, or until just wilted. Taste and add salt if needed.
Divide among bowls and serve with your favorite toppings.
Notes
Optional Toppings
Dairy free shredded cheese
Dairy free sour cream
Sliced avocado or guacamole
Fresh cilantro
Lime juice
Hot sauce
Gluten free tortilla chips
Notes
Approximately 3 cups of leftover cooked rice may be substituted for the dry rice.
For a milder recipe, use mild taco seasoning and mild salsa or Rotel.
Use dairy free cheese, sour cream, yogurt, and ranch to keep the entire meal dairy free.
Always verify that packaged ingredients are certified or labeled gluten free when necessary.
Ground turkey or ground chicken can replace the ground beef.