Rice Bowl with Curry and Vegetables

Ingredients

• 1 cup white rice
• 2 cups water
• 2 tbsp olive oil
• 1 medium onion
• 1 medium bell pepper
• 1 lb beef or chicken
• 2 tbsp curry powder
• 2 cups shredded carrots and purple cabbage

Instructions

1. 1

   Rinse the 1 cup rice in a fine mesh strainer, then combine with 2 cups water in a small pot. Bring to a boil, cover, reduce heat to low, and simmer until tender, about 18 minutes.

2. 2

   While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high. Add 1 sliced onion and 1 chopped bell pepper, cooking until softened and lightly browned, about 5 minutes.

3. 3

   Add 1 lb beef or chicken, cut into bite-size pieces, to the skillet. Cook, stirring occasionally, until browned on all sides and cooked through, about 8 minutes for chicken or 10 for beef.

4. 4

   Sprinkle 2 tbsp curry powder over the meat and vegetables, stirring to coat. Cook for 1 minute until fragrant, then add 1/2 cup water and simmer until the sauce thickens slightly, about 3 minutes.

5. 5

   Fluff the cooked rice with a fork and divide among 4 bowls. Top each with a generous scoop of the curry mixture.

6. 6

   Garnish each bowl with 1/2 cup of the shredded carrots and purple cabbage mixture, plus a few lettuce leaves if you have them. Serve hot.

Tools you’ll need

• small pot with lid
• large skillet
• fine mesh strainer
• cutting board
• knife

More recipes like this

• 

  Beet Salad with Goat Cheese and Walnuts

  10 min

• 

  Breaded Chicken Tenders

  30 min

• 

  Baked Fish with Lemon and Garlic

  45 min

• 

  Chocolate Semifreddo

  20 min