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.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4

Course: Main Course

Cuisine: Mexican

Calories: 780

Ingredients Method Notes

Ingredients

For the Cilantro Lime Rice

200 g long-grain white rice
300 ml water
3 g salt
30 ml fresh lime juice
20 g fresh cilantro chopped

For the Seasoned Beef

500 g ground beef 85% lean
15 ml olive oil
120 g yellow onion finely diced
12 g garlic minced (about 3 cloves)
8 g ground cumin
6 g chili powder
4 g smoked paprika
3 g dried oregano
3 g salt
2 g black pepper
1 g cayenne pepper
30 g tomato paste
60 ml water

For the Toppings

400 g canned black beans with liquid
150 g corn kernels fresh, frozen, or canned
200 g Roma tomatoes diced
200 g ripe avocado diced
80 g sharp cheddar cheese shredded
120 g sour cream
2 item limes cut into wedges for serving

Method

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.