Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Classic American Chicken and Beef Skillet with Rice and Roasted Vegetables
This hearty American comfort food dish combines tender chicken and seasoned ground beef served over fluffy rice, topped with melted cheese and accompanied by roasted broccoli and potatoes. The dish is finished with fresh lemon zest and a creamy peanut butter sauce, creating a unique fusion of flavors that satisfies any appetite.
65 min
Medium
4 servings
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Taste Profile
Sweet2/10
Salty6/10
Sour4/10
Umami8/10
Spicy0/10
🥄 Texture
The dish combines tender, fluffy rice with bite-sized, lightly browned chicken and crumbly ground beef, while roasted potatoes offer a crisp exterior and soft interior. Broccoli remains slightly firm, avocado provides a creamy contrast, and crunchy tortilla strips add a crisp finishing texture.
👃 Aroma
A savory, meaty aroma from browned beef and chicken is layered with roasted garlic and caramelized onion notes, complemented by toasty roasted vegetables. Bright citrus top-notes from lemon zest and a faint nutty aroma from the peanut butter round out the scent profile.
🍷 Pairs Well With
Crisp Sauvignon Blanc or a light lager; for a non-alcoholic option, iced lemon tea or sparkling water with a lemon wedge.
🥗 Side Dishes
Simple mixed green salad with lemon vinaigrette, grilled corn on the cob, or a light black bean and corn salsa
Ingredients(14 items)
- 11 pound chicken breast (cubed)
- 20.5 pound ground beef
- 32 cups rice (uncooked)
- 44 cups chicken broth
- 52 medium potatoes (cubed)
- 63 cups broccoli florets
- 71 cup cheese (shredded)
- 82 medium onions (diced)
- 93 tablespoons garlic paste
- 103 tablespoons peanut butter
- 112 lemons (zested and juiced)
- 121 avocado (sliced)
- 132 flour tortillas (cut into strips)
- 14Salt and pepper to taste
Nutrition Information(per serving)
685
Calories
52.3g
Protein
78.2g
Carbs
18.5g
Fat
Instructions
- 1
Preheat oven to 400°F (200°C). Toss the cubed potatoes and broccoli florets with 1 tablespoon of garlic paste, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
- 2
In a large skillet over medium-high heat, brown the ground beef for 5-7 minutes, breaking it apart as it cooks. Remove and set aside.
- 3
In the same skillet, add the cubed chicken and cook for 6-8 minutes until lightly golden. Add the diced onions and remaining 2 tablespoons of garlic paste, cooking for another 3-4 minutes until fragrant.
- 4
Return the ground beef to the skillet and stir well. Add the peanut butter and lemon juice, mixing thoroughly to coat all meat. Cook for 2 minutes.
- 5
Pour in the chicken broth and bring to a boil. Add the uncooked rice, stir well, and reduce heat to low. Cover and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
- 6
While rice cooks, cut the flour tortillas into strips and fry them in a separate skillet over medium heat until crispy, about 5 minutes. Drain on paper towels.
- 7
Once the rice is cooked, remove from heat and fluff with a fork. Stir in the lemon zest and half of the shredded cheese.
- 8
Transfer the rice mixture to a serving platter. Top with the roasted potatoes and broccoli. Sprinkle the remaining cheese over the top.
- 9
Garnish with crispy tortilla strips, fresh avocado slices, and additional lemon zest. Serve hot.
- 10
Optional: Drizzle with extra lemon juice and season with additional salt and pepper to taste.
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