Beef Burrito Bowls with Rice

The first time I made burrito bowls was during a busy weeknight when I was too tired to even think about folding actual burritos. My roommate walked into the kitchen, took one look at the spread on the counter, and said this was better than any restaurant we had ordered from that month. Now whenever I smell cumin and chili powder hitting hot oil, I get excited for dinner all over again.

Last summer my neighbor came over for what was supposed to be a quick lunch and ended up staying for three hours. We sat at the kitchen table building our bowls, trying different topping combinations, and talking about everything. Food that brings people together around the table is always the best kind.

Ingredients

• 500 g (1.1 lb) lean ground beef: I always drain the excess fat after browning to keep the bowl from feeling too heavy
• 1 tbsp olive oil: Helps the onion and garlic soften without burning, which can make the whole taste bitter
• 1 small onion, finely chopped: The smaller you chop it, the more evenly it distributes throughout the beef
• 2 cloves garlic, minced: Add this after the onion has started softening so it does not burn and turn bitter
• 2 tsp chili powder plus 1 tsp ground cumin: This is the base flavor that makes the beef taste restaurant quality
• 1 tsp smoked paprika: The smokiness is what people always ask about when they try these bowls
• 1/2 tsp dried oregano: Adds an earthy background note that rounds out all the spices
• 1/2 tsp salt and 1/4 tsp black pepper: Season as you go because the beef needs salt at different stages
• 2 tbsp tomato paste: This concentrates the beef flavor and helps the seasoning cling to every bite
• 100 ml (1/3 cup + 1 tbsp) beef broth or water: Creates just enough sauce to coat the meat without making it soupy
• 200 g (1 cup) long-grain white rice: Rinse it until the water runs clear or the rice will turn out gummy
• 480 ml (2 cups) water: The standard ratio but give it a quick taste at the end in case you need a splash more
• 1/2 tsp salt for rice: Seasoning the cooking water is the easiest way to flavor the rice itself
• 1 tbsp lime juice plus 2 tbsp chopped fresh cilantro: Stir these in after the rice cooks to wake up all the flavors
• 1 can (400 g / 14 oz) black beans, rinsed and drained: Rinse them really well or the liquid will make everything muddy colored
• 1/2 tsp ground cumin and 1/4 tsp chili powder for beans: Just enough seasoning to make them interesting but not overpower the beef
• 1 large ripe avocado: The creaminess against the seasoned beef is what makes each bite perfect
• 100 g (1 cup) cherry tomatoes: Quartering them gives you little bursts of freshness in every forkful
• 60 g (1/2 cup) shredded cheddar cheese: Sprinkle it while the beef is still warm so it starts to melt slightly
• 120 g (1/2 cup) sour cream: A cool contrast to all those warm spices makes the bowl feel complete

Instructions

Get the rice going first:

Rinse the rice under cold water until it runs clear, then bring the water to a boil in a medium saucepan. Add the rice and salt, cover tightly, reduce heat to low, and simmer for 15 minutes. Let it sit covered for 5 more minutes off the heat, then fluff with a fork and stir in the lime juice and cilantro.

Warm up the beans:

Combine the drained black beans with cumin, chili powder, and a pinch of salt in a small saucepan. Heat over medium for about 5 minutes, stirring occasionally so they do not stick to the bottom.

Start the beef base:

Heat the olive oil in a large skillet over medium-high heat and cook the chopped onion for 2 to 3 minutes until it softens. Add the garlic and cook for just 30 seconds before adding the ground beef.

Brown the beef properly:

Break the meat up with a spoon and cook for 5 to 6 minutes until it is fully browned. Drain any excess fat now so your bowl does not end up greasy.

Add all the spices:

Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper, stirring constantly for about 30 seconds. The spices will bloom in the hot meat and become really fragrant.

Create the sauce:

Stir in the tomato paste and beef broth, then let everything simmer for 3 to 4 minutes until thickened. Taste it now because this is your last chance to adjust the seasoning.

Build your bowls:

Start with a layer of rice, then add black beans and seasoned beef. Top with avocado, tomatoes, lettuce, cheese, sour cream, red onion, and cilantro. Serve with lime wedges so everyone can add that final bright note.

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My little brother claimed he did not like burritos until he built his own bowl with exactly what he wanted. Now he requests this every time he visits home and has even started experimenting with his own spice blends.

Make It Your Own

Swap ground turkey or chicken for the beef if you want something lighter, or use a plant-based crumble for a vegetarian version. I have even used leftover roasted chicken shredded into the seasoning when that was what I had on hand.

Extra Toppings That Work

Corn kernels add sweetness that plays nicely with the smoky beef, while pickled jalapeños bring heat and tang. Sautéed bell peppers or a scoop of pico de gallo can transform the bowl depending on your mood.

Serving Suggestions

Serve with tortilla chips for crunch or warm flour tortillas on the side so people can make actual burritos if the mood strikes. Sometimes I set up a toppings bar and let everyone go wild.

• Everything can be made ahead except the avocado, which should be cut right before serving
• The beef actually tastes better the next day as the spices have more time to meld
• Leftovers keep well for up to four days if stored in separate containers

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There is something so satisfying about a meal where everyone gets exactly what they want while still eating together. These bowls have become our go-to for everything from Tuesday dinners to casual weekend gatherings.

Recipe Questions & Answers

→ How do I cook the rice to keep it fluffy?

Rinse the rice until the water is clear, then simmer it covered in salted water. After cooking, fluff with a fork and stir in lime juice and cilantro for added flavor.

→ Can I substitute ground beef with other proteins?

Yes, ground turkey or a plant-based alternative works well and can provide a lighter or vegetarian option.

→ What spices enhance the beef flavor best?

Chili powder, ground cumin, smoked paprika, and oregano create a smoky and aromatic profile that complements the beef perfectly.

→ How should I prepare the black beans for optimal taste?

Warm rinsed black beans with a pinch of salt, cumin, and chili powder over medium heat until heated through to develop deeper flavors.

→ What toppings work best for this bowl?

Diced avocado, cherry tomatoes, shredded lettuce, cheddar cheese, sour cream, red onion, and fresh cilantro provide freshness and texture balance.