Mexican Haystack Rice Bowls

Ingredients

Cilantro Lime Rice

• 2 tablespoons butter

• 1 1/4 cups basmati rice

• 2 1/4 cups chicken broth

• juice and zest of 1 large lime

• 1/4 cup chopped cilantro

• 1/2 teaspoon salt

Meat

• 1 1/2 lbs lean ground beef

• 1 teaspoon salt

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon brown sugar

• 1/4 teaspoon pepper

• 1 can (8 oz) tomato sauce

• 1 can (4.25 oz) diced green chilies

• 1 can (15 oz) chili beans, do not drain

Toppings

• Corn chips

• Shredded lettuce

• Shredded cheese

• Salsa

• Sour cream

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Instructions

For the cilantro lime rice: Add the butter and dry basmati rice to a saucepan. Heat over medium-high heat until butter has melted and the rice is slightly toasted. Stir often so the rice does not burn. Add in the remaining ingredients. Bring to a boil. Cover and reduce heat to medium-low. Cook for 15-20 minutes or until rice is done. Fluff with a fork.

For the meat: Cook and crumble the ground beef in a skillet pan over medium-high heat until no longer pink. Drain any grease. Add the seasonings, tomato sauce, green chilies, and chili beans. Stir to combine. Turn heat to medium-low and let simmer while the rice cooks.

Layer rice in a bowl, top with the meat mixture, and then top with your choice of toppings.