Description
Make easy, delicious Beef Burrito Bowls at home! This customizable recipe features seasoned beef, cilantro-lime rice, and fresh toppings.
Ingredients
Scale
- 1 tbsp olive oil
- 1 large yellow onion
- 3 cloves garlic
- 500 g ground beef
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 can black beans (400 g)
- 1 can corn kernels (300 g)
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- Juice of 2 limes
- 1/4 cup fresh cilantro
Instructions
- Step: Start by cooking your rice. In your medium saucepan, combine the uncooked rice and chicken broth. Bring it to a boil over high heat, then immediately reduce the heat to low, cover with a tight-fitting lid, and let it simmer for about 15-18 minutes. Once cooked, remove it from the heat, fluff it with a fork, and stir in the juice of one lime and the chopped cilantro.
- Step: While the rice is working its magic, heat the olive oil in your large skillet over medium heat. Add the diced onion and cook, stirring occasionally, for about 4-5 minutes until it becomes soft and translucent. Then, add the minced garlic and cook for just another minute until it becomes fragrant.
- Step: Now, add the ground beef to the skillet, breaking it up with your wooden spoon. Cook until it’s no longer pink, which should take about 6-7 minutes. Drain off any excess fat if necessary.
- Step: It’s spice time! Sprinkle the chili powder, cumin, smoked paprika, and dried oregano over the cooked beef. Stir everything together so the spices coat every bit of meat and toast in the pan for a minute.
- Step: Stir in the rinsed black beans and drained corn kernels. Let everything heat through together for about 3-4 minutes. Give it a taste and season with salt and pepper as you see fit.
- Step: Now for the best part—assembly! Grab your bowls and start with a generous base of the cilantro-lime rice. Spoon a hearty portion of the beef and bean mixture over the rice. Add toppings like sour cream, salsa, avocado, and cheese. Serve immediately with extra lime wedges.
Notes
Store components separately in airtight containers for up to 4 days. Freeze beef mixture for up to 3 months; thaw in fridge before reheating. Reheat rice and beef with a splash of water to restore moisture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner Ideas
- Method: Stovetop
- Cuisine: Mexican, Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 580 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 10 g
- Protein: 32 g
- Cholesterol: 85 mg