Southwest Spiced Beef Bowl
Ground beef is sautéed with chili, chipotle, cumin, smoked paprika, onion, garlic, and oregano, creating a warm, spicy and smoky base. Chef Josiah serves it over a fragrant peas and turmeric rice, with a bright black bean and corn salsa and cool cilantro-lime yogurt on the side. Finished with grated cheddar.
Nutritional facts
Protein
44g
Carbs
55g
Calories
830kcal
Fat
48g
Ingredients
Ground Beef, Onion, Long Grain White Rice, Mild Cheddar Cheese, Greek Yogurt, Peas, Lime, Canned Black Beans, Canned Corn, Green Salsa, Lime Juice, Garlic, Canola and Olive Oil Blend, Canned Tomato, Butter, Cilantro, Kosher Salt, Sweet Paprika, Extra Virgin Olive Oil, Cumin, Green Onion, Onion Powder, Jalapeno Peppers, Chipotle Powder, Garlic Powder, Chili Powder, Oregano, Turmeric
Contains milk.
Reviews
5.0
Based on 1 reviews
Frances · 09/21/26
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About Josiah Citrin
Josiah Citrin is a culinary expert and veteran of Los Angeles’s gourmet dining scene, with over 35 years of experience. He is the chef and owner of Santa Monica’s highly acclaimed, two Michelin-starred Mélisse, one Michelin-starred Citrin, Charcoal Venice, and Augie’s on Main. He also co-owns the sibling restaurants Dear John’s and Dear Jane’s. Additionally, Citrin operates Openaire at the Line Hotel. His culinary philosophy, “In Pursuit of Excellence,” sets the standard for all his concepts, whether fine dining or casual.
Citrin discovered his passion for food through his family at an early age, growing up in Santa Monica and Venice with a mother who was a caterer, and a French grandmother who cooked family meals. Their knowledge, combined with his excitement for cooking and business, led him to pursue a culinary career. Citrin moved to Paris to explore his French heritage after graduating from Santa Monica High School, and worked for three years at fine Parisian restaurants Vivarois and La Poste, gaining an understanding of and respect for the rules of traditional French cooking.
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