Sweet Chili Beef and Green Bean Rice Bowls with Crispy Onions

Craving a dinner that’s both quick and bursting with flavor? These Sweet Chili Beef and Green Bean Rice Bowls are your answer. In just 20 minutes, you can have a satisfying meal that balances sweet, savory and spicy notes perfectly.

Tender ground beef and crisp green beans are tossed in a luscious sweet chili sauce, then piled high on a bed of buttery rice. Topped with crunchy fried onions and fresh cilantro, every bite offers a delightful mix of textures. It’s a simple, delicious dish that will become a weeknight favorite.

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Ingredients

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, wash and dry produce. Trim green beans if necessary; cut crosswise into 2-inch-long pieces. Quarter lime. Pick cilantro leaves from stems; roughly chop leaves.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add beef; season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until beef is cooked through, 2-4 minutes more. If there’s excess grease in your pan, carefully pour it out.
4. While beef cooks, in a medium microwave-safe bowl, add green beans and a splash of water; cover with plastic wrap. Microwave until tender, 1-2 minutes. Alternatively, steam beans in a small pot with a splash of water until just tender, 5-7 minutes. Carefully drain any excess water.
5. To pan with beef, stir in cooked green beans, chili sauce, 2½ TBSP sweet soy glaze, ½ tsp sugar and 1 TBSP butter. (For 4 servings, use 5 TBSP sweet soy glaze, 1 tsp sugar and 2 TBSP butter.) Cook, stirring, until beef mixture is thoroughly coated, 1-2 minutes. Remove from heat and stir in a squeeze of lime juice to taste.
6. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. Divide rice between bowls and top with beef mixture. Sprinkle with crispy fried onions and chopped cilantro. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, ground pork, chicken or turkey would work well. Adjust cooking time as needed.

Can I make this dish gluten-free?

Check that your sweet soy glaze and chili sauce are gluten-free. Use tamari instead of soy glaze if needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a pan.