Spicy Beef and Tomato Rice Bowl

1.Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and rice is tender. Remove from heat and let it stand covered for 5 minutes.

2.While the rice cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

3.Add the minced garlic and cook for another 30 seconds until fragrant.

4.Increase heat to medium-high and add the minced beef to the skillet. Break it apart with a wooden spoon and cook until browned and no longer pink, about 6-8 minutes.

5.Stir in chili powder, smoked paprika, black pepper, and 1/2 teaspoon salt. Mix well to coat the beef evenly with the spices.

6.Pour in the tin of chopped tomatoes with their juices. Stir to combine and bring to a simmer. Reduce heat to medium-low and cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

7.Add the drained butter beans to the skillet and gently fold them into the beef and tomato mixture. Cook for another 5 minutes until heated through.

8.Fluff the cooked rice with a fork and divide it among four bowls.

9.Spoon the spicy beef and tomato mixture over the rice. Garnish with chopped fresh parsley or coriander if desired, and serve immediately.