The Modern Nonna

Ground Meat & Rice 
10 Cook the rice as per the package instructions. I like to cook mine in a rice cooker making sure to salt the water. Don't forget to rinse your rice until the water runs clear prior to cooking it for best results. 
0 While the rice is cooking, warm the oil in a large pan over medium-high heat. 
1 Add the ground meat. Using a wooden spoon, break it into small chunks as it browns. Cook the meat for about 10 minutes, or until all the liquid has fully evaporated. 
2 Note: when you brown ground meat you will notice a lot of water release, you want to cook it way past this point until the water has FULLY evaporated and the meat begins to brown and caramelize. You will hear the meat "pop" as it browns. If you use ground turkey, it won't have any fat so you won’t see much browning.
3 Once the meat has browned, reduce the heat to medium-low and add in the onions, salt, pepper, and chipotle. Cook for a few more minutes or until the onions have softened. Set aside. 
Chopped Veg 
7 Using a food chopper, pass each vegetable through, one at a time, until you have a fine dice. This includes the tomato, cucumber, onion, jalapeño. Add a pinch of salt to taste and stir. 
6 Note: make sure to cut the veggies into smaller pieces so they can easily pass through the food chopper. You can also take your time and cut everything into small cubes with a knife if you don't have a chopper at home
Final Steps 
11 This recipe makes 4 bowls so I like to divide everything equally into four portions as per my instructions below. 
9 In a bowl, add 1/2 cup of the cooked ground meat (75 grams after its cooked), 1/2 cup cooked jasmine rice, a handful of shredded lettuce, 1/8 cup grated cheddar cheese (35 grams) and the chopped veg. 
12 Feel free to add guac or sour cream to the bowl and enjoy!