Rice Bowl with Curry and Vegetables

Step 1

Rinse the 1 cup rice in a fine mesh strainer, then combine with 2 cups water in a small pot. Bring to a boil, cover, reduce heat to low, and simmer until tender, about 18 minutes.

Step 2

While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high. Add 1 sliced onion and 1 chopped bell pepper, cooking until softened and lightly browned, about 5 minutes.

Step 3

Add 1 lb beef or chicken, cut into bite-size pieces, to the skillet. Cook, stirring occasionally, until browned on all sides and cooked through, about 8 minutes for chicken or 10 for beef.

Step 4

Sprinkle 2 tbsp curry powder over the meat and vegetables, stirring to coat. Cook for 1 minute until fragrant, then add 1/2 cup water and simmer until the sauce thickens slightly, about 3 minutes.

Step 5

Fluff the cooked rice with a fork and divide among 4 bowls. Top each with a generous scoop of the curry mixture.

Step 6

Garnish each bowl with 1/2 cup of the shredded carrots and purple cabbage mixture, plus a few lettuce leaves if you have them. Serve hot.