There are THREE components to this bowl; Beef, Rice and Veggies. Any of which could be prepared ahead and warmed at time of service. There are also many ways to "dress up" this dish with additional veggies and garnishes! See Recipe Notes for those tips!

Heat 1 tsp of EVOO, Add Beef, salt & pepper to taste. Saute until almost cooked through, but just before add ACV, garlic and cumin. Allow to cool and marinate for about 10 minutes. Drain into strainer over bowl (so that you can pour grease into one of your empty cans later - this saves your sink!). Set aside or let cool completely to put in the fridge for this meal later.

Mix in a bowl - Chipotle Salsa, Sugar and Sour Cream. Let it sit while you cook the beef. After beef is drained combine with this mixture and heat together for a few minutes until bubbly for immediate serving or refrigerate after combining.

The rice for this recipe is your choice! I like to use Virgo Saffron Rice but have also used "Seasoned Rice" mixes or just Brown Rice. Use what you have on hand- if brown or white rice - cook with chicken, beef or vegetable broth instead of water for more flavor or you could season with chili, cumin, and garlic powder to produce "seasoned" rice.

In 2 tsp of olive oil saute carrots first (they will take the longest to become tender). Cook for about 5 minutes, Add black beans (after draining) and corn. Add a pinch of salt and saute all together for 5 minutes more. Turn off heat and cover if you are preparing for meal immediately. If you are preparing ahead - allow to cool and refrigerate.

You can assemble this "bowl" as a casserole - Cover the bottom of your dish with rice, top with beef mixture and veggies. Top with cheese and garnish of your choice. For individual servings - quite the same as a casserole dish. Plae rice in the bottom of the bowl, layer beef mixture and veggies. Top with cheese or other garnish. Then you can heat up in the microwave by serving.