Asian > Japanese

Ramontchi and Rice Bowl Recipe

Ingredients with Measurements:
- 1 cup of uncooked white rice
- 2 cups of water
- 1 tablespoon of vegetable oil
- 1 pound of ground beef
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can of diced tomatoes, drained
- 1 tablespoon of tomato paste
- 1 tablespoon of chili powder
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
- 1 can of black beans, drained and rinsed
- 1 avocado, sliced
- 1 lime, cut into wedges
- Fresh cilantro, chopped

Special equipment needed:
- Large skillet
- Rice cooker or pot with lid
- Cutting board
- Knife

Step-by-step instructions:

1. Rinse the rice in a fine mesh strainer and add it to the rice cooker or pot with 2 cups of water. Cook according to the instructions on the package.

2. Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, stirring occasionally.

3. Add the chopped onion, minced garlic, red and green bell peppers, diced tomatoes, tomato paste, chili powder, ground cumin, smoked paprika, salt, and pepper to the skillet. Stir to combine.

4. Reduce the heat to medium and cook for 10-15 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.

5. Add the drained and rinsed black beans to the skillet and stir to combine. Cook for an additional 5 minutes.

6. To assemble the bowl, add a scoop of cooked rice to a bowl. Top with a generous serving of the beef and vegetable mixture. Garnish with sliced avocado, fresh cilantro, and a squeeze of lime juice.


- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Skillet: medium-high heat
- Rice cooker or pot: follow package instructions
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories: 550
- Fat: 24g
- Carbohydrates: 53g
- Protein: 31g
- Fiber: 12g
- Sugar: 6g

Substitutions for ingredients:
- Ground beef: ground turkey or chicken
- White rice: brown rice or quinoa
- Red and green bell peppers: any color bell peppers or poblano peppers
- Black beans: kidney beans or pinto beans
- Avocado: guacamole or sliced jalapeños

Variations:
- Add a dollop of sour cream or Greek yogurt on top of the bowl.
- Top with shredded cheese or crumbled feta cheese.
- Serve with tortilla chips or warm tortillas on the side.

Tips and tricks:
- Use a non-stick skillet to prevent the beef from sticking to the bottom.
- Make sure to rinse the rice before cooking to remove excess starch.
- Adjust the spice level to your preference by adding more or less chili powder and smoked paprika.

Storage instructions:
- Store any leftover beef and vegetable mixture in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the beef and vegetable mixture in the microwave or on the stovetop until heated through.

Presentation ideas:
- Serve the Ramontchi and Rice Bowl in a large, shallow bowl to showcase the colorful ingredients.

Garnishes:
- Sliced avocado, fresh cilantro, and lime wedges.

Pairings:
- Serve with a cold beer or a glass of red wine.

Suggested side dishes:
- Corn on the cob, roasted sweet potatoes, or a simple green salad.

Troubleshooting advice:
- If the beef and vegetable mixture is too dry, add a splash of water or beef broth to loosen it up.

Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.

Food history:
- Ramontchi is a traditional dish from the Democratic Republic of Congo that typically consists of beef, vegetables, and spices.

Flavor profiles:
- This dish is savory, slightly spicy, and packed with flavor from the chili powder, cumin, and smoked paprika.

Serving suggestions:
- Serve the Ramontchi and Rice Bowl as a hearty and satisfying dinner or lunch option.

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Region: Japanese

Taste: Savory, Tangy, Spicy, Umami, Aromatic