Beef and Tomato Rice Bowl

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• 2 tablespoons Vegetable oil
• 8 oz Ground beef
• 1 3/4 teaspoons Salt
• 1 each Onion
• 2 cloves Garlic
• 1/2 tsp Dried oregano
• 1/4 tsp Cumin
• 1 tsp Worcestershire sauce
• 15 oz Tomato
  Ingredient note

  Source package measurement: 1 15 oz. can diced tomatoes ($1.00)
• 1/2 cup Chicken broth
• 15 oz Chickpeas
  Ingredient note

  Source package measurement: 1 15 oz. can chickpeas, drained ($0.79)
• 2 cups Rice
• 3 cups Water
• 2 tablespoons Salted butter
• 1 pinch Red pepper flakes

1. Set a deep stainless steel skillet over medium-high heat and add the cooking oil. Once the oil has warmed, add the ground beef and sprinkle it with a 1/2 teaspoon salt. Once the beef has browned, remove it from the pan and set aside. Keep about 2 tablespoons of rendered fat in the pan.
2. Add the diced onion to the pan and cook until translucent, about 2 minutes. Add the minced garlic to the pan and cook until fragrant, about 1 minute.
3. Add the beef back to the pan with oregano, ground cumin, and Worcestershire sauce. Top the meat with the diced tomatoes and their juices. Stir to combine.
4. Add the chicken broth and drained chickpeas to the beef mixture. Sprinkle with 1/4 teaspoon salt and stir to combine. Cover the pan and cook until the chickpeas soften, about 15 to 20 minutes.
5. While the beef mixture cooks, add the rice to a rice cooker, along with the water, salted butter, and remaining 1 teaspoon of salt.
6. When the beef and tomato mixture finishes cooking, sprinkle with red pepper flakes. Divide the rice into four bowls and top with the beef mixture. Enjoy!