Iron-Clad Anti-Inflammatory Beef, Bean, Potato & Brown Rice Skillet

Instructions

1. 1

   Parboil potatoes: boil diced potatoes 6–8 minutes until just tender. Drain and set aside.

2. 2

   If using dry brown rice, cook per package and set aside; if using pre-cooked, skip.

3. 3

   Heat 1 tbsp oil in a large skillet over medium‑high. Sauté diced green pepper 3–4 minutes until starting to soften.

4. 4

   Add garlic and grated ginger; cook 30–45 seconds until fragrant.

5. 5

   Push veggies aside, add remaining 1 tbsp oil and the ground beef. Break up and brown 5–7 minutes until no pink remains.

6. 6

   Stir in cumin, smoked paprika, cayenne (if using), salt and pepper; cook 1 minute to bloom spices.

7. 7

   Add parboiled potatoes, corn, and black beans; stir and cook 3–4 minutes until heated and potatoes get a slight crisp.

8. 8

   Stir in cooked brown rice and chopped spinach. Add a splash (up to 1/2 cup) of broth if mixture seems dry. Cook 1–2 minutes until spinach wilts and everything is heated through. Taste and adjust seasoning; add 1 tsp honey if you want brightness.

9. 9

   Serve hot, garnish with parsley/cilantro and optional avocado slices or pumpkin seeds.