1 tbsp fennel seed
1/4 cup olive oil
1/3 cup minced shallot
1/4 cup minced cilantro
2 garlic cloves, sliced
2 tsp dried oregano
1 dried arbol chile
salt, pepper to taste
3/4 lb green beans, sliced thinly on a bias
3/4 cup chicken broth
3 tbsp lime juice
Toast fennel seeds in a dry, large skillet on medium heat until fragrant, about 2 minutes. Make sure to stir the pan occasionally. Let cool and grind to a powder.
Heat olive oil until hot in the same pan and add the cilantro, shallot, garlic, oregano, chile, ground fennel and salt. Cook on high until veggies softened, about 1 minute.
Add the ground beef and cook until browned, about 5-7 minutes. Stir in the beans and chicken broth and cook until beans are crisp tender, about 3 minutes. Stir in lime juice and check seasonings/add salt and pepper.
Serve with yellow rice and lime wedges.