Beef Burrito Rice Bowl
A fully-loaded Mexican-inspired beef burrito rice bowl featuring seasoned ground beef, cilantro lime rice, black beans, and fresh toppings. This restaurant-quality dish brings authentic Mexican flavors to your table with perfectly balanced seasonings and textures that create a complete meal in one bowl.
Prep Time : 15 min
Cook Time : 25 min
Servings : 4
15 min
25 min
4
Ingredients
For the Cilantro Lime Rice
• 200g long-grain white rice
• 300ml water
• 3g salt
• 30ml fresh lime juice
• 20g fresh cilantro, chopped
For the Seasoned Beef
• 500g ground beef (85% lean)
• 15ml olive oil
• 120g yellow onion, finely diced
• 12g garlic, minced (about 3 cloves)
• 8g ground cumin
• 6g chili powder
• 4g smoked paprika — this one on Amazon
• 3g dried oregano
• 3g sea salt — this one on Amazon
• 2g black pepper
• 1g cayenne pepper
• 30g tomato paste
• 60ml water
For the Toppings
• 400g canned black beans with liquid
• 150g corn kernels (fresh, frozen, or canned)
• 200g Roma tomatoes, diced
• 200g ripe avocado, diced
• 80g sharp cheddar cheese, shredded — this one on Amazon
• 120g sour cream
• 2 limes, cut into wedges for serving
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Directions
- Prepare the Cilantro Lime Rice
Rinse the rice under cold water until water runs clear. In a medium saucepan, combine rice with 300ml water and 3g salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork. Stir in lime juice and chopped cilantro. - Cook the Aromatics
While rice cooks, heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. - Brown the Ground Beef
Add ground beef to the skillet, breaking it apart with a wooden spoon. Cook for 6-8 minutes until browned and no pink remains. Drain excess fat if necessary. - Season and Simmer the Beef
Add cumin, chili powder, paprika, oregano, salt, black pepper, and cayenne to the beef. Stir in tomato paste and water. Reduce heat to medium-low and simmer for 5-6 minutes until the mixture thickens and flavors meld together. - Warm the Black Beans
Warm the black beans in a small saucepan over medium heat with their liquid for 3-4 minutes. Drain before serving. - Assemble the Burrito Bowls
To assemble each bowl, divide cilantro lime rice among four bowls as the base. Top each with seasoned beef, black beans, corn kernels, diced tomatoes, diced avocado, shredded cheese, and a dollop of sour cream. Garnish with extra cilantro and lime wedges.
*Notes :
- For meal prep, keep components separate in airtight containers. Rice and beans last 4 days refrigerated, while beef stays fresh for 3 days. Prepare fresh toppings like avocado and tomatoes just before serving to maintain optimal texture and color.
- Customize the heat level by adjusting cayenne pepper from 0.5g for mild to 2g for extra spicy. For a smokier flavor profile, add 2g of chipotle powder to the beef mixture.
- To achieve the best texture, avoid overcooking the rice—it should be fluffy and separate, not mushy. Let the beef mixture simmer long enough for the spices to bloom and create a rich, coating consistency that clings to the meat.
Nutrition Facts
( per serving )
Calories
~780 kcal
Protein
38 g
Fat
38 g
Carbs
74 g
Calories
~780 kcal
Protein
39 g
Fat
38 g
Carbs
74 g
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Beef Burrito Rice Bowl
Ingredients
Method
- Rinse the rice under cold water until water runs clear. In a medium saucepan, combine rice with 300ml water and 3g salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork. Stir in lime juice and chopped cilantro.
- While rice cooks, heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Add ground beef to the skillet, breaking it apart with a wooden spoon. Cook for 6-8 minutes until browned and no pink remains. Drain excess fat if necessary.
- Add cumin, chili powder, paprika, oregano, salt, black pepper, and cayenne to the beef. Stir in tomato paste and water. Reduce heat to medium-low and simmer for 5-6 minutes until the mixture thickens and flavors meld together.
- Warm the black beans in a small saucepan over medium heat with their liquid for 3-4 minutes. Drain before serving.
- To assemble each bowl, divide cilantro-lime rice among four bowls as the base. Top each with seasoned beef, black beans, corn kernels, diced tomatoes, diced avocado, shredded cheese, and a dollop of sour cream. Garnish with extra cilantro and lime wedges.