Lunch · Mexican · 20 min
Steamed Ground Beef and Pinto Bean Bowl with Cilantro-Lime Tomatillo Salsa
- Calories
- 878
- Protein
- 58g
- Carbs
- 91g
- Fat
- 31g
Ingredients
- 172.1 g 85% lean ground beef
- 83.9 g pinto beans
- 29.6 g white long-grain rice
- 1 clove garlic
- 0.5 tsp salt
- 295.9 g tomatillos
- 19.7 g cilantro
- 1 tbsp lime juice
- 1 each jalapeno pepper
Method
- 01Soak the pinto beans in water overnight for 8 to 12 hours, then drain. Set up a steamer over boiling water, place the drained pinto beans in a steamer basket, and steam covered for 60 to 75 minutes until tender.
- 02In a small heat-proof bowl or small pot, combine the dry white long-grain rice with 60 ml of water and a pinch of salt. Place in the steamer setup during the last 20 minutes of cooking and steam until fluffy and cooked through.
- 03Season the raw 85% lean ground beef with half of the minced garlic and a pinch of salt. Place in a shallow heat-proof dish and set into the steamer alongside the beans during the final 12 to 15 minutes of cooking. Steam until the beef reaches a safe internal temperature of 160°F (71°C) and is cooked through.
- 04Prepare the salsa by tossing the finely diced raw tomatillos, chopped cilantro, remaining minced garlic, diced jalapeno pepper, lime juice, and remaining salt together in a bowl.
- 05Assemble the lunch bowl by layering the steamed white rice, steamed pinto beans, and cooked ground beef. Top generously with the fresh tomatillo salsa.
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