Ultimate burrito bowl recipe
A weeknight-easy, meal-prep friendly burrito bowl with fluffy cilantro lime rice, seasoned ground beef, Cuban-style black beans, and a fire-roasted corn medley—finished with your favorite toppings.
Equipment
- Medium pot with lid
- Large Skillet
- Wooden Spoon
- Serving dishes
Ingredients
- 3 Tbsp. olive oil
- 1 onion, chopped
- 1 1/2 cups long-grain white rice
- 2 garlic cloves, chopped
- 2 1/2 tsp. kosher salt
- 3/4 cup fresh cilantro, chopped
- 2 limes (grated zest and juice)
- 1 12-ounce bag frozen fire roasted corn, thawed
- 1 4-ounce can diced pimentos, drained
- 3 scallions, sliced
- 1 tsp. ground cumin
- 3/4 tsp. black pepper
- 1 1/2 lb. ground beef
- 1 tsp. chili powder
- 1 tsp. paprika
- 2 15-ounce cans Cuban-style black beans, warmed
- Pico de gallo for topping
- Mexican-style shredded cheese for topping
- shredded lettuce for topping
- sliced jalapeños for topping
Instructions
Cilantro lime rice
- Heat 1 tablespoon olive oil in a medium pot over medium heat, then cook half of the onion, stirring, until softened, 3 to 4 minutes.
- Stir in the rice and garlic and cook, stirring, until fragrant, 1 minute.
- Add 2⅔ cups water and 1 teaspoon salt and bring to a boil, then reduce the heat to low and simmer, uncovered, for 5 minutes.
- Cover and cook until the rice is tender, 18 to 20 minutes, then remove from the heat and let sit, covered, for 10 minutes.
- Fluff with a fork and stir in the cilantro, lime zest and lime juice.
Fire-roasted corn medley
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the corn, pimentos, scallions, ½ teaspoon cumin, ½ teaspoon salt and ¼ teaspoon pepper, then cook, stirring frequently, until warmed through, 3 to 5 minutes.
- Transfer to a serving dish and wipe out the skillet.
Sear the beef, then glaze it
- Add the remaining 1 tablespoon olive oil to the skillet over medium-high heat, then cook the remaining onion, stirring, until it starts to soften, about 3 minutes.
- Add the beef and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.
- Pour off the excess fat.
- Add the chili powder, paprika, and the remaining 1 teaspoon salt and ½ teaspoon each cumin and pepper.
- Stir in ½ cup water, reduce the heat to low and simmer until reduced, about 5 minutes, until the meat looks lightly glossy and coated.
Assemble the bowls
- Scoop some rice, beans, corn mixture and beef into individual bowls and add desired toppings.
Notes
For best texture, layer hot rice first, then warmed beans, then beef and corn mix, and finish with cold toppings so they stay crisp.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.