Empty My Fridge
What I Make My 8 Month Old for Dinner
Ingredients
- Avocado oil2 tbsp
- Ground beef1 lb
- Onion · diced½
- Bell pepper · diced1
- Tomato · chopped1
- Garlic powder · ground1 tsp
- Salt
- Black pepper · ground
- Tomato paste3 tbsp
- Rice · rinsed1 ½ cups
- Bone broth3 cups
- Butternut squash · cubed2–3 cups
- Pea · frozen1 cup
Instructions
- Preheat the oven to 375°F.
- Warm the avocado oil in a large oven-safe Dutch oven over medium-high heat. Add the beef, season with salt and a few grinds of black pepper, and break it up. Cook, stirring occasionally, until almost fully cooked, about 5 minutes.
- Add the onion, bell pepper and tomato and cook until slightly softened, 3 to 5 minutes. Stir in the garlic powder, turmeric, cinnamon, cumin and tomato paste and cook, stirring often, for about 1 minute until fragrant. Add the rice, broth, butternut squash and peas right away, scraping up the browned bits. Bring to a gentle boil.
- Cover and transfer to the oven. Bake undisturbed until the rice is tender, about 20 to 25 minutes.
Summarized from Ambitious Kitchen's video. Watch it for the details.
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OnionTomatoRiceBell pepperTomato pasteGround beefPeaButternut squash
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