Classic Bulk Beef Taco Rice Bowls with Fresh Jalapeños

1.Prepare the Rice: Thoroughly rinse the rice until the water runs clear. In very large stockpots or commercial rice cookers, combine the rice, 24 cups of water, and 4 tbsp of salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 18-20 minutes until all water is absorbed. Keep covered off the heat until ready to serve.

2.Brown the Beef: In batches using very large skillets or commercial pans, brown the ground beef over medium-high heat. Drain off excess fat after each batch. You may need 4-5 large pans working simultaneously.

3.Sauté Aromatics: Once all beef is browned and drained, return all the beef to one large pan (or divide evenly among the pans if cooking separately). Add the diced onion and sauté with the beef until softened, about 5-7 minutes.

4.Add Garlic and Spices: Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, 4 tbsp salt, and black pepper. Cook for 1 minute, stirring constantly until the spices are fragrant.

5.Simmer: Pour in 1 cup of water or beef broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Reduce heat to low, cover partially, and let simmer for 10 minutes to allow the flavors to meld.

6.Assemble Bowls: To serve, place approximately 1 cup of cooked rice into each bowl. Top with a generous portion (about 1/2 cup) of the seasoned ground beef.

7.Garnish: Allow guests to customize their bowls by adding desired amounts of shredded lettuce, cheese, salsa, diced tomatoes, fresh sliced jalapeños, sour cream, and a sprinkle of fresh cilantro.