Burrito Bowl
intro
A vibrant, layered Tex-Mex bowl of cilantro-lime rice, spiced ground beef, hearty beans, crisp fresh veggies, and creamy toppings, easily customized to taste.
Ingredients
Steps
Cook Cilantro-Lime Rice
Bring 4 cups (960ml) of water to a rolling boil over high heat, add 2 cups uncooked long-grain white rice and ½ tsp kosher salt, reduce heat to low, cover, and simmer for 18 minutes until water is fully absorbed. Remove from heat, fluff with a fork, stir in 1 tbsp (15ml) olive oil, 2 tbsp fresh lime juice, 2 tbsp chopped cilantro, and set aside covered to stay warm.
Brown Spiced Ground Beef
Heat remaining 1 tbsp (15ml) olive oil in a large cast-iron skillet over medium-high heat (375°F/190°C). Add 450g lean ground beef, break it apart into small crumbles with a spatula, and cook for 7-8 minutes until fully browned with no pink remaining. Drain excess grease from the pan, then stir in ground cumin, smoked paprika, garlic powder, remaining ½ tsp kosher salt, black pepper, and 2 tbsp (30ml) water, simmering for 2 minutes over medium heat until spices are fully fragrant and coat the beef evenly.
Warm Beans and Corn
In the same used skillet (no need to wipe clean, residual spice and fat will add flavor), add rinsed, drained black beans and thawed, patted-dry sweet corn. Cook over medium heat (325°F/160°C) for 3 minutes, stirring occasionally, until the beans are heated through and corn has light golden toasty spots. Transfer the mixture to a small bowl and set aside.
Prep Fresh Toppings
While the rice simmers and beef cooks, prep fresh components to save time: dice Roma tomatoes and red onion, chop romaine lettuce, slice avocado, and portion remaining cilantro and lime cut into wedges. Pat all cut vegetables dry with a paper towel to remove excess surface moisture before assembling.
Layer Bowl Bases
Divide the warm cilantro-lime rice evenly across 4 wide, shallow serving bowls (roughly 1.5 cups of rice per bowl), pressing it gently into an even layer at the bottom of each bowl. Top each rice base with equal portions of spiced ground beef (about ⅔ cup per bowl), followed by an equal scoop of the warm black bean and corn mixture (about ⅔ cup per bowl).
Add Toppings and Serve
Top each assembled base with equal portions of chopped romaine, diced tomato, diced red onion, and sliced avocado, followed by ¼ cup (27g) shredded cheddar cheese and 2 tbsp (30g) sour cream per bowl. Sprinkle with remaining cilantro, perch a lime wedge on the rim of each bowl, and serve immediately while the grain and protein components are warm.
Tips
2.Customize the protein to fit dietary needs: swap ground beef for grilled chicken, seasoned tofu, or roasted chickpeas for vegetarian, vegan, or lower-fat versions.
3.For easy meal prep, store warm components (rice, beef, bean-corn mix) and cold toppings in separate airtight containers in the refrigerator for up to 4 days, assembling bowls right before eating to keep textures crisp.
OMG this is such a game changer for weeknight dinners! I swapped white rice for cilantro lime brown rice and threw in some pickled red onions I had in the fridge, and my whole family devoured it. Cook time was spot on 35 mins even with my two toddlers hanging off my legs lmao. 10/10 will be adding to our regular rotation!
SO good for Sunday meal prep! I made a big batch on Sunday, portioned it out into containers, and it kept perfectly all week for work lunches. Way better than the $12 burrito bowls I get from the Mexican spot down the street, and way cheaper too. Only note is I added a little extra taco seasoning to the ground beef because I like things spicy.
Brought this to our neighborhood block party potluck last weekend and people were asking me for the recipe left and right! I set up a little build-your-own station with extra toppings like guac, sour cream, and diced jalapeños so everyone could customize their bowl. Total hit, zero leftovers!
Tried this last night for my kids' sports team dinner and I was shocked how fast it came together – super easy, even when I was rushing between dropping one kid at soccer and another at volleyball practice. My 10 year old who hates beans even ate three servings lmao. Only thing is I forgot to buy corn, so I left that out and no one even noticed.
Really solid base recipe! I made it vegan by swapping the ground beef for plant-based crumbles and used dairy free cheese, and it turned out great. Only reason I’m not giving 5 stars is I wish the recipe had a note for how to make the crema topping a little more tangy, it was a little plain for my taste. Overall great for an easy weeknight meal though!
Made this after seeing it pop up on my feed last night, dude this slaps. Threw on a handful of crushed tortilla strips on top for crunch and ate the whole bowl while watching the game. 10/10, no notes.
So happy this recipe is naturally gluten free as long as you check your taco seasoning labels! I’ve been searching for an easy burrito bowl recipe that doesn’t require weird specialty ingredients, and this fits the bill perfectly. My husband even said it tastes better than the takeout we used to get every Friday.
Made this in my tiny dorm kitchen with literally just a rice cooker and a skillet, and it was so easy even I couldn’t mess it up lol. I used canned corn and pre-made pico de gallo from the campus market to cut down on prep, and total cost was like $3 a serving. Way better than dining hall food!
Game changer alert! I added a spoonful of chipotle in adobo to the rice and it gave the whole bowl that smoky, spicy kick I’ve been craving. Topped with a squeeze of fresh lime and some cotija cheese, and I swear I felt like I was eating at a restaurant. Will be making this at least twice a month.
Made this for date night last night paired with a cold margarita, and my partner asked if we could have it again next date night! It’s easy enough to make after a long work day, but feels special enough to serve when you have people over. 10/10, no fancy ingredients needed, just straight up good Tex-Mex flavor.