Beef Burrito Bowls Rice (Print View)
A vibrant Tex-Mex bowl featuring seasoned beef, rice, beans, and fresh toppings for easy weekday dinners.
# 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
# Step-by-Step Directions:
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, then 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. Stir occasionally and heat for 3 to 4 minutes until warmed through. Set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Add finely chopped onion and cook for 2 to 3 minutes until translucent. Add minced garlic and cook for an additional 30 seconds.
04 - Add ground beef to the skillet. Break apart with a spoon and cook for 5 to 7 minutes until evenly browned and cooked through. Drain excess fat as needed.
05 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and tomato paste. Mix thoroughly and add water. Simmer for 2 to 3 minutes until thickened and fragrant.
06 - Divide the prepared rice evenly among four serving bowls. Top each portion with seasoned beef, warmed beans, and optional toppings such as cherry tomatoes, shredded lettuce, cheese, avocado slices, sour cream, jalapeños, fresh cilantro leaves, and lime wedges.
07 - Serve immediately while warm.
# Expert Suggestions:
01 -
- Everything cooks in under 30 minutes, and you can prep the rice while the beef sizzles.
- Each person builds their own bowl, so picky eaters and adventurous ones both leave happy.
- Leftovers taste even better the next day when the spices have had time to settle in.
02 -
- Don't skip draining the beef if there's a lot of fat pooling in the pan. It keeps the bowl from feeling heavy and greasy.
- Add the garlic after the onions soften. I burned it once by tossing it in too early, and the whole batch tasted bitter.
- Rinse the black beans under cold water until the liquid runs clear. It removes the gummy starch and makes them taste fresher.
03 -
- Toast your cumin and chili powder in the dry skillet for 30 seconds before adding the beef. It deepens the flavor in a way that feels almost magic.
- Squeeze lime over the finished bowl, not just in the rice. The acidity cuts through the richness and makes every bite feel balanced.
- If you want extra heat, stir a spoonful of adobo sauce from a can of chipotles into the beef while it simmers.