Beef Burrito Bowls Rice (Printable)
Flavorful bowl with spiced beef, rice, black beans, and fresh toppings for a wholesome meal.
# What You'll Need:
→ Beef
01 - 1.1 lb lean ground beef
02 - 1 tablespoon olive oil
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 tablespoon chili powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon dried oregano
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - 2 tablespoons tomato paste
12 - ¼ cup water
→ Rice
13 - 1 cup long-grain white rice
14 - 2 cups water
15 - ½ teaspoon salt
16 - 1 tablespoon lime juice
17 - 2 tablespoons fresh cilantro, chopped
→ Beans
18 - 1 can (14 oz) black beans, drained and rinsed
19 - ½ teaspoon ground cumin
20 - ½ teaspoon chili powder
21 - ¼ teaspoon salt
22 - 2 tablespoons water
→ Toppings (Optional)
23 - 1 large avocado, sliced
24 - 1 cup cherry tomatoes, halved
25 - ½ cup shredded cheddar or Monterey Jack cheese
26 - ½ cup sour cream or Greek yogurt
27 - ½ cup corn, cooked or canned, drained
28 - Fresh cilantro leaves
29 - Lime wedges
# How-To Steps:
01 - Rinse rice under cold water until water runs clear. In a saucepan, combine rice, water, and salt. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork, then stir in lime juice and chopped cilantro.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 2-3 minutes until softened. Add garlic and sauté for 30 seconds. Add ground beef, breaking it up with a spoon, and cook until browned, about 5-6 minutes. Stir in chili powder, cumin, smoked paprika, oregano, salt, pepper, and tomato paste. Add water, reduce heat, and simmer for 3-4 minutes until thickened.
03 - In a small saucepan, combine black beans, cumin, chili powder, salt, and water. Warm over medium-low heat for 3-4 minutes, stirring occasionally.
04 - Divide rice among four bowls. Top each with cooked beef and seasoned beans. Add desired toppings such as avocado, tomatoes, cheese, sour cream, corn, fresh cilantro, and lime wedges.
# Expert Suggestions:
01 -
- Everything cooks in parallel, so you're done in 45 minutes with barely any brain energy required.
- The magic is in customization—everyone at the table gets exactly what they want without you running a short-order kitchen.
- Leftovers transform beautifully; yesterday's bowl becomes today's burrito filling or nachos base.
02 -
- Rinsing the rice isn't optional if you want distinct grains instead of starch-y mush; I learned this through too many gummy batches to admit.
- Blooming spices in the hot beef for 30 seconds changes everything—it transforms powder into flavor and is the difference between a burrito bowl and just beef with spices sprinkled on it.
- Don't skip the 5-minute rest on the cooked rice; that's when the carryover heat finishes the job and the grains set up properly.
03 -
- Toast your cumin and chili powder in the hot oil for 10 seconds before adding meat if you want a deeper, more complex spice flavor that tastes less powdery.
- Keep a lime wedge on the side even after assembly; a squeeze at the end brightens everything and is the reason people clean their bowls.