Begin by soaking the rice. I like to leave it soaking for 1 hour. After it has sufficiently soaked, drain the water from the rice and set aside until ready to use.

Add all ingredients for the basil coconut sauce to a blender and blend well to combine. Set aside until ready to use.

Heat the avocado oil in a large deep skillet over medium. Add the ground beef and sear for 2 minutes. Flip to the other side and sear another 2 minutes. Using a spatula, break up the beef into smaller chunks.

Add the rice, chopped carrots, coconut basil sauce and broth. Cover the skillet and bring to a full boil. Reduce the heat to a simmer, cover, and continue cooking 10 minutes.

Remove the cover and stir the broccoli and bell pepper into the skillet until very well incorporated. Replace the cover and continue cooking another 10 minutes, or until much of the liquid has absorbed and vegetables reach desired doneness.

Serve heaping bowls and enjoy!