The Accomplice Bowl

Need a great weeknight dinner in about 30 minutes? This bowl is right up your alley. It only takes five ingredients, and you can add as many extras as your family likes.

What are the five ingredients? Ground beef, potatoes, peas, carrots, rice and of course seasoning!

Why you’ll love it

Well first you probably have all the ingredients already so no need for the extra trip.

- It's ready in about 30 minutes, so it works on busy school nights.

- Everything cooks in one skillet, which means fewer dishes.

- It's mild enough for picky kids, and grown-ups can add hot sauce.

- Everyone can top their own bowl however they like.

Having four kids means I'm short on time, so an extra trip to the grocery store just isn't happening. I had diced potatoes on hand, two pounds of ground beef, a bag of frozen peas and carrots, and the forever staples in my house: rice and seasonings. I washed my rice and started it in a separate pan, then began frying the diced potatoes until they were golden and crispy on the edges and added some salt, pepper and garlic powder. Once they were done, I moved them to a separate bowl and browned the beef, draining the fat when it was finished. From there, I added the frozen peas and carrots along with some diced onion (the onion can be left out), letting the veggies thaw and warm through. Then I turned the heat down and stirred the potatoes back in so they could soak up all that seasoning and added more seasoning. From there I layered the rice on the bottom of each bowl and piled the potato and beef mixture on top. Voila! Dinner was served! I have two younger picky eaters, but this was such a hit with them that it went straight into our family's meal rotation, especially for a Thursday night. It's the kind of dinner that feels like a hug at the end of a long day, and nobody fights me on it. ❤️ Best of all, this dish is budget friendly and the additions and toppings are endless depending on what your family likes. I know you’ll love this dish too.

The beauty of this bowl is how easy it is to make your own. If you want something lighter, swap the beef for ground turkey or chicken, or trade the potatoes for sweet potatoes. Brown rice, cauliflower rice, or quinoa all work in place of white rice, and corn or green beans can stand in for the peas and carrots when that's what you have in the freezer. For extra flavor, toss some diced bell pepper or jalapeño in with the onion, or add a splash of tomato sauce or salsa for a saucier bowl. Top it with shredded cheddar or cotija, a fried or soft-boiled egg, sliced avocado, or a scoop of sour cream, then finish with hot sauce, a squeeze of lime, or fresh cilantro and green onions. When it comes to sauce, the options are endless. Speaking of options, So you know, it did! A drizzle of teriyaki gives it a sweet and savory twist, sriracha mayo adds a creamy kick, and salsa verde or red enchilada sauce makes it taste like a whole new dinner. Chipotle or a little adobo from the can brings smoky heat, soy sauce with garlic and honey is always a winner, gochujang gives it sweet heat, and brown gravy turns it into pure comfort food.

Every good accomplice needs a partner in crime, and this bowl's no different. Start with your getaway drink. An ice-cold Mexican Coke or a tall glass of agua de jamaica cools off the chili crunch heat, and no detective ever suspects hibiscus.

For your alibi, put a quick cucumber salad on the side, just cucumbers tossed with lime, salt, and a pinch of Tajín. It's fresh and crunchy, and it makes you look completely innocent. If you want some extra muscle, crown the bowl with a jammy soft-boiled egg or a fried egg with crispy edges. When that yolk breaks, everything gets a little messier, the way a good plot always does.

Every year at the Pepper Hollow county fair, Doña Licha's chili crunch oil takes the blue ribbon, and every year someone tries to steal the recipe. This year, they actually took the jar. I know, because I was there. Well, I was "making rice bowls."

Then cover your tracks with sliced green onions, a sprinkle of sesame seeds, and one more drizzle of chili crunch, so nobody can tell you went back for seconds. For the picky little witnesses at the table, serve their bowls plain with the chili oil on the side, and nobody squeals at dinner.

And for the midnight confession, know that leftovers keep beautifully in the fridge. Eat them cold, straight from the container at 2 AM, and tell no one. Serve it in big bowls, pass the chili crunch around the table, and remember that what happens at dinner stays at dinner.

First and foremost, measure and wash your rice. Personally, I use a cup and a half of jasmine rice and rinse it in a colander until the water runs clear. My family likes a little more rice so the cup and a half yields four cups cooked. Clear, like my conscience. Which is funny, because that's the same night I noticed muddy shoe prints leading right up to Licha's locked booth. Pro tip: catch the water and reuse it when you wash your hair or dump it in your plants. You can also just dump the water down the drain.

Prepare the rice according to the directions and set aside.

Fry the diced potatoes to a golden brown. I use garlic infused olive oil to add flavor to the potatoes, but you can definitely use whatever oil you have on hand. I’m no snitch. The security guard, on the other hand, folded the second I asked him about his "quick" forty-five-minute break. After they are fried golden brown add the spices you prefer. Mine are salt, pepper, onion powder, garlic powder, and sometimes I add chili powder. All are to your taste and preference which is why in the recipe card below I won’t add how many spices or quantities to add. Remove from pan and wipe down. Always wipe down! Leave no trace!

Now we brown the meat. My family likes onion diced small and I cook it at this step.That's about when Licha's rival, Gloria, wandered over asking way too many questions about "what makes it so crunchy." Drain the fat. After the fat is gone, you’ll add the same spices you added for the potatoes. Turn the heat to medium low and add the frozen peas and carrots. Warm up about five minutes, then add the potatoes back in stirring to mix well. Stir slowly. It gives you time to think about where you were on the night in question.

Drum roll! Time to serve! Grab your bowl and lay down a layer of rice, as much as you like. Add the potato meat mixture on top. You can stop there or continue with the other suggestions. My husband likes a fried egg on top of his. One of my older kids likes chili crunch oil with some fried crispy onion for extra crunch.Real chili crunch, by the way. Because the jar sitting on Gloria's table the next morning was the wrong color. Licha's real oil was never in that jar. I swapped it out weeks ago for safekeeping, and the decoy did exactly what decoys do. Another kid will add teriyaki sauce. It’s all preference and it’ll taste great with this! So yes, I was the accomplice. That's why it's called the Accomplice Bowl. Licha kept her ribbon, Gloria kept a jar of very ordinary oil, and the picky little witnesses who saw her sneaking around? They gave her up for a plain bowl of rice.

Enjoy!! ❤️

Accomplice Bowl

Ingredients

- 1½ cups jasmine rice (about 4 cups cooked)

- Diced hash brown potatoes 2.5 cups or to preference

- 1 tbs Garlic-infused olive oil, or any oil you have

-1 lb Ground meat (or ground chicken,pork, turkey, etc)

- 1 onion, finely diced (optional)

- 1.5 cup Frozen peas and carrots

- Salt, pepper, and other optional spices of your choice and to your taste

- Optional toppings: fried egg, chili crunch oil, crispy fried onions, teriyaki sauce

Instructions

1. Rinse the rice until the water runs clear, then cook it according to the package directions and set it aside.

2. Fry the potatoes in oil until they're golden brown, then season them. Remove them from the pan and wipe it down.

3. Brown the meat with the onion and drain the fat. Season it with the same spices you used on the potatoes.

4. Turn the heat to medium-low, add the peas and carrots, and warm them for about 5 minutes. Stir the potatoes back in.

5. Layer rice in a bowl, top it with the mixture, and add whatever toppings you like.