Beef Burrito Bowls with Rice (Print version)
Tex-Mex style bowls featuring seasoned beef, rice, beans, and fresh garnishes for a satisfying meal.
# What you'll need:
→ Beef
01 - 1 lb ground beef (85% lean)
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 - 2 tbsp tomato paste
12 - 1/4 cup water
→ Rice
13 - 1 cup long-grain white rice
14 - 2 cups water or chicken broth
15 - 1/2 tsp salt
16 - 1 tbsp lime juice
17 - 2 tbsp chopped fresh cilantro
→ Beans
18 - 1 can (15 oz) black beans, rinsed and drained
19 - 1/2 tsp ground cumin
20 - 1/4 tsp chili powder
→ Toppings (optional)
21 - 1 cup cherry tomatoes, halved
22 - 1 cup shredded lettuce
23 - 1/2 cup shredded cheddar or Monterey Jack cheese
24 - 1 avocado, sliced
25 - 1/4 cup sour cream
26 - 1/4 cup sliced jalapeños
27 - Fresh cilantro leaves
28 - Lime wedges
# How to make it:
01 - Bring water or broth to a boil in a medium saucepan. Add rice and salt, reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid absorbed. Remove from heat, fluff with a fork, and stir in lime juice and chopped cilantro. Keep warm.
02 - Combine black beans, ground cumin, and chili powder in a small saucepan over medium heat. Warm for 3 to 4 minutes, stirring occasionally. Remove from heat and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Add finely chopped onion and cook 2 to 3 minutes until translucent. Add minced garlic and cook for 30 seconds more.
04 - Add ground beef to the skillet. Break up with a spoon and cook 5 to 7 minutes until browned and cooked through. Drain excess fat if necessary.
05 - Stir in chili powder, ground cumin, smoked paprika, oregano, salt, black pepper, and tomato paste. Mix thoroughly, then add water and simmer 2 to 3 minutes until sauce thickens and aromas develop.
06 - Divide rice evenly among four serving bowls. Top each with seasoned beef, warmed beans, and preferred toppings including tomatoes, lettuce, cheese, avocado, sour cream, jalapeños, fresh cilantro, and lime wedges.
07 - Serve immediately while warm.
# Expert suggestions:
01 -
- Everything cooks in under 30 minutes, so you can have dinner ready faster than delivery.
- You control every topping, which means picky eaters and adventurous ones can share the same meal happily.
- Leftovers reheat beautifully, and the components store separately so nothing gets soggy overnight.
02 -
- Don't skip draining the beans, the canning liquid can make your bowls watery and dilute all the flavors you just built.
- Let the beef brown without stirring it constantly, those caramelized bits are where the real flavor lives.
- Add the lime juice to the rice after it's cooked, not before, so the acid doesn't interfere with the grains softening.
03 -
- Toast your cumin and chili powder in the dry skillet for 30 seconds before adding the beef, it wakes up the spices and deepens the flavor.
- If your rice turns out too sticky, spread it on a baking sheet to cool and it will firm up and separate as it rests.
- Always taste your beef mixture before assembling the bowls, a pinch more salt or a dash of hot sauce can make all the difference.