1-Step 1: Cook the Rice Rinse 1 cup basmati rice thoroughly until the water runs clear. In a skillet over medium-high heat, melt 3 tablespoons unsalted butter, add the rice, and stir to coat it well for a slight toast. Pour in 1 cup water, 1 cup chicken stock, and a pinch of salt, then cover tightly, reduce heat to medium-low, and cook for 12-15 minutes until most of the liquid is absorbed. Let it stand covered for 5 minutes, then fluff with a fork and adjust seasoning if needed.

2-Step 2: Cook the Beef While the rice cooks, heat a skillet over medium-high and spray with cooking spray. Place 1/2 pound ground chuck in one piece and sear for 3-5 minutes to build a tasty crust. Add 1/4 cup diced yellow onion, 1 teaspoon freshly minced garlic, 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon red pepper flakes, 1/8 teaspoon cayenne pepper, 1/4 teaspoon dried oregano, and 1/2 teaspoon kosher salt. Break up the beef with a spoon and cook until the onions and garlic soften and the beef is fully done, about 5 minutes.

3-Step 3: Finish the Beef Stir in the 10-ounce can of diced tomatoes with green chilies, then reduce heat to low and keep it warm until you’re ready to assemble.

4-Step 4: Assemble the Bowls Divide the cooked rice evenly among 4 bowls. Top each with 1/2 cup lettuce, 1/4 of the beef mixture, 1 tablespoon salsa, 1 tablespoon shredded cheddar cheese, 1 tablespoon sour cream, 1 tablespoon guacamole, and a sprinkle of freshly chopped cilantro. The whole process takes about 30 minutes, making it a go-to for working professionals and busy families.