Protein Rice with Vegetables and Pulled Beef

Ingredients

• Beef150 g
• Rice3/4 cup (150 g)
• Carrot1/2 medium (30 g)
• Chickpeas1/2 cup (100 g)
• Garlic1 clove (3 g)
• Bay Leaves1 count (1 g)
• Cumin1/2 teaspoon (2 g)
• Olive Oil1/2 tablespoon (5 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice and chickpeas.

2. 2

   Step 2

   You can use beef tenderloin or shoulder clod. The cooking time will depend on your choice.

3. 3

   Step 3

   Cut the beef into small pieces lengthwise. This will fasten the cooking process.

4. 4

   Step 4

   Put the beef in a pot and cover with water. Add garlic a bay leaf and salt. If you want, you can add cilantro or parsley.

5. 5

   Step 5

   Cook in a pressure cooker for about 20 minutes. If you use a common pot, the time will be longer.

6. 6

   Step 6

   Next, check if the beef is tender using a fork. Remove and set aside.

7. 7

   Step 7

   As soon as you remove it, use two forks to shred the beef.

8. 8

   Step 8

   Peel and cut the carrot into thin strips. Once cut, put in a pot with boiling water and let boil for 6 minutes.

9. 9

   Step 9

   Heat a pan over high heat. In the meantime, cut the bell pepper into strips. You can use any bell pepper (yellow, red, green, etc.)

10. 10

    Step 10

    Once heated, pour the oil and add the bell pepper with a pinch of salt. Stir-fry for 3 minutes over medium heat.

11. 11

    Step 11

    Add the remaining ingredients, salt and pepper and mix well. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Protein Rice with Vegetables and Pulled Beef can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.