Beef Burrito Bowls with Rice and Beans (Print version)

Seasoned beef, cilantro-lime rice, black beans, and fresh toppings come together in these hearty Tex-Mex bowls.

# What you'll need:

→ Beef

01 - 1.1 lb lean ground beef
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tbsp chili powder
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 cup tomato paste
12 - 1/2 cup beef broth or water

→ Rice

13 - 1 cup long-grain white rice
14 - 2 cups water
15 - 1/2 tsp salt
16 - 1 tbsp lime juice
17 - 2 tbsp fresh cilantro, chopped

→ Beans

18 - 1 can (15 oz) black beans, rinsed and drained
19 - 1/2 tsp ground cumin
20 - 1/4 tsp salt

→ Toppings

21 - 1 cup cherry tomatoes, halved
22 - 1 avocado, diced
23 - 1/2 cup shredded cheddar or Monterey Jack cheese
24 - 1/2 cup sour cream or Greek yogurt
25 - 1/4 cup fresh cilantro, chopped
26 - 1 jalapeño, sliced (optional)
27 - 1 lime, cut into wedges

# How to make it:

01 - Bring 2 cups water and 1/2 tsp salt to a boil in a medium saucepan. Add 1 cup rice, reduce heat to low, cover, and simmer for 18–20 minutes until tender. Fluff with a fork, mix in lime juice and cilantro, and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté 2–3 minutes until soft. Add garlic and cook 30 seconds. Add ground beef, breaking up with a spoon, and cook until browned, about 5–7 minutes. Drain excess fat if needed.
03 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook 1 minute until fragrant. Add tomato paste and beef broth; simmer 4–5 minutes until thickened.
04 - Combine black beans, cumin, and salt in a small saucepan over low heat. Stir occasionally until heated through, about 3–4 minutes.
05 - Divide rice among four bowls. Top with seasoned beef, beans, cherry tomatoes, avocado, cheese, sour cream, cilantro, and jalapeño slices. Serve with lime wedges.

# Expert suggestions:

01 -
  • Everything comes together in under an hour, making it perfect for those evenings when you're starving but refuse to order takeout again
  • The seasoned beef tastes like it simmered all day, thanks to a trick I learned from my neighbor who grew up in Texas
  • Everyone can customize their own bowl, which means no complaints about picky eaters at the table
02 -
  • The beef mixture can be made up to three days ahead and actually tastes better as the spices meld together in the refrigerator
  • If your rice turns out too sticky, rinse it under cold water before cooking to remove excess starch
  • Warming your tortilla chips in the oven for 5 minutes makes them the perfect crispy addition to these bowls
03 -
  • Use freshly ground cumin if you can find it—toasted whole cumin seeds ground in a mortar and pestle will change your life
  • Let the beef mixture rest for 5 minutes off the heat before serving so the sauce thickens slightly
  • Avocado that's slightly underripe is easier to dice and still creamy enough to enjoy

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