Name: Mexican Rice Taco Bowls
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb Marketside Organic 93/7 ground beef; Taco seasoning and salt, to taste; 2.5 cups uncooked rice; 4 cups Kirkland chicken bone broth; 1.75 cups tomato sauce; 1 tbsp avocado oil; 1 tbsp Dan-O's SPG; 1 tsp cumin; 16 oz frozen fajita vegetable mix; High-Protein Cilantro Jalapeno Ranch (green sauce), 2 tbsp per adult bowl

Mexican Rice Taco Bowls — The Split PlateCook the rice in chicken bone broth, tomato sauce, avocado oil, Dan-O's SPG, and cumin, about 25 minutes. Brown the 93/7 beef with taco seasoning and salt. Cook the frozen fajita vegetables until soft. Divide the rice across 12 bowls — roughly 60% among six adult bowls, 40% among six kid bowls. Each adult bowl gets about 3/4 cup rice, 5 oz beef, vegetables, and 2 tbsp green sauce. The filmed kid bowl gets about 1/2 cup rice and 3 oz beef, vegetables optional. Refrigerate the extra dinners and reheat.