Bowl de Carne Magra y Verduras

1.Prepare the brown rice according to package instructions if not already cooked.

2.In a medium pot, boil the diced potatoes in salted water until tender, about 10-12 minutes. Drain and set aside.

3.Heat olive oil (1 tablespoon) in a large non-stick skillet over medium heat.

4.Add the diced onion (¼ cup) and minced garlic (1 clove) to the skillet and sauté until translucent and fragrant, about 3-4 minutes.

5.Add the lean ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 6-8 minutes.

6.Season the beef with salt, black pepper, ground cumin (½ teaspoon), and smoked paprika (½ teaspoon). Stir well to combine.

7.Add the diced bell peppers and cooked potatoes to the skillet. Cook for an additional 3-4 minutes until the vegetables are slightly softened but still retain some texture.

8.Stir in the cooked black beans and chopped spinach or kale. Cook for another 2-3 minutes until the greens are wilted and everything is heated through.

9.Taste and adjust seasoning with additional salt and pepper if needed.

10.To assemble the bowl, place a base of cooked brown rice in each serving bowl.

11.Top the rice with the beef and vegetable mixture.

12.Optionally, sprinkle shredded Oaxaca cheese over the top while the mixture is still warm to allow it to melt slightly.

13.Garnish with fresh cilantro leaves and serve with lime wedges on the side for added brightness.

14.Enjoy your nutritious and protein-rich Bowl de Carne Magra y Verduras!