Beef Burrito Bowls with Cilantro (Print Version)
Seasoned beef, cilantro lime rice, black beans, and fresh toppings in a hearty bowl.
# Recipe Ingredients:
→ Beef
01 - 1.1 lbs ground beef
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 tbsp tomato paste
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - 1 tsp chili powder
09 - 1/2 tsp dried oregano
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
→ Cilantro Lime Rice
12 - 1 cup long-grain white rice
13 - 2 cups water
14 - 1/2 tsp salt
15 - 1 tbsp lime juice (freshly squeezed)
16 - 2 tbsp fresh cilantro, finely chopped
17 - 1 tbsp olive oil
→ Beans
18 - 1 can (14 oz) black beans, drained and rinsed
19 - 1/2 tsp ground cumin
20 - 1/4 tsp chili powder
21 - 1/4 tsp salt
→ Toppings
22 - 1 cup cherry tomatoes, halved
23 - 1 avocado, diced
24 - 1/2 cup shredded cheddar or Monterey Jack cheese
25 - 1/4 cup sour cream or Greek yogurt
26 - 1/4 cup red onion, thinly sliced
27 - 1/4 cup fresh cilantro leaves
28 - Lime wedges, for serving
# Directions:
01 - Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes or until rice is tender and water is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork. Stir in lime juice, cilantro, and olive oil.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 2–3 minutes until softened. Add garlic and cook for 30 seconds. Add ground beef and cook until browned, breaking it up with a spatula (about 5–6 minutes). Stir in tomato paste, cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Cook for another 2 minutes. Remove from heat and keep warm.
03 - In a small saucepan, combine black beans, cumin, chili powder, and salt. Cook over medium heat for 3–4 minutes, stirring occasionally, until warmed through.
04 - Divide cilantro lime rice among four bowls. Top each with seasoned beef, black beans, cherry tomatoes, avocado, cheese, sour cream, red onion, and fresh cilantro. Serve with lime wedges.
05 - Serve immediately, allowing diners to customize their bowls with their favorite toppings.
# Expert Advice:
01 -
- Everything cooks in under 45 minutes, and half that time is just rice sitting there doing its thing.
- The bowl format means everyone builds exactly what they want—no arguments, no waste, just happy people.
- Cilantro lime rice is addictively bright, the kind of flavor that makes you reach for seconds without thinking.
02 -
- Cold rice is the enemy here—finish everything at roughly the same time so the rice is still warm and ready to absorb all those flavors and textures you've built.
- Don't skimp on the fresh cilantro finish; it's the difference between a good bowl and one that tastes alive and current in your mouth.
- The lime juice in the rice matters as much as the lime wedges at the table—they're not decorative, they're essential acid that balances the richness of beef and cheese.
03 -
- Break the beef into small, consistent pieces instead of large chunks—texture matters, and uniform size means everything cooks evenly and eats better.
- Toast your spices in the oil and tomato paste for 60 seconds before the long braise; this step alone deepens the whole flavor profile without adding time or complexity.