Beef Burrito Bowls Rice

My Tuesday nights used to be chaotic until I discovered burrito bowls. Instead of wrestling with tortilla wrappers or worrying about fillings spilling everywhere, I started piling everything into bowls and suddenly dinner became the easiest part of the week.

Last summer my friend Sarah came over for dinner and said she wasnt hungry. One bowl later she was asking for the recipe and now she makes these every Sunday for meal prep. Thats how I know this ones a keeper.

Ingredients

• 500 g (1 lb) ground beef: The foundation that soaks up all those beautiful spices, though ground turkey works just as well if you prefer something lighter
• 1 small onion, finely chopped: Sweetens as it cooks and builds that aromatic base that makes your whole kitchen smell amazing
• 2 cloves garlic, minced: Fresh is nonnegotiable here, it adds that sharp kick that wakes up the beef
• 1 tsp ground cumin: The earthy backbone that screams TexMex without being overpowering
• 1 tsp smoked paprika: This is the secret ingredient that makes people ask what you did differently
• 1/2 tsp chili powder plus 1/2 tsp dried oregano: Classic seasoning combo that creates that familiar comforting flavor
• 2 tbsp tomato paste: Concentrates the beef mixture into something rich and almost sauce-like
• 120 ml (1/2 cup) beef or chicken broth: Loosens everything just enough so the beef stays juicy
• 250 g (1 1/4 cups) longgrain white rice: Fluffy and separate is what were after, rinse it before cooking for best results
• 1 tbsp lime juice plus 2 tbsp fresh cilantro: The brightness that cuts through all the rich beef and cheese
• 400 g (1 can) black beans, drained and rinsed: Rinse them really well to avoid that metallic canned taste
• 1 ripe avocado, sliced: The creamy element that makes the bowl feel complete and luxurious
• 100 g (1 cup) cherry tomatoes, halved: Little bursts of freshness that balance the warm components
• 75 g (3/4 cup) shredded cheddar or Monterey Jack: Melts beautifully into the warm beef and rice
• 60 g (1/4 cup) sour cream: A cool tangy finish that ties everything together

Instructions

Get the rice going first:

In a medium saucepan combine the rice water and salt. Bring to a boil then drop the heat to low cover tightly and simmer for 15 minutes until the water disappears. Let it sit off the heat for a few minutes then fluff with a fork and stir in the lime juice and cilantro.

Brown the beef with aromatics:

Heat olive oil in a large skillet over medium heat. Toss in the chopped onion and cook for about 3 minutes until it softens and turns translucent. Add the garlic for just one minute then add the ground beef breaking it up with your spoon. Brown it for 5 to 6 minutes until its no longer pink and drain any excess fat if you want it lighter.

Season and simmer the beef:

Stir in the cumin smoked paprika chili powder oregano salt pepper and tomato paste. Pour in the broth and let it simmer uncovered for 5 to 7 minutes. The mixture should thicken slightly and coat the beef beautifully.

Warm up the beans:

In a small saucepan heat olive oil over medium heat. Add the drained black beans cumin chili powder salt and pepper. Cook for 3 to 4 minutes stirring occasionally until theyre hot and fragrant.

Build your bowls:

Divide the cilantro lime rice among four bowls. Top each with the seasoned beef beans lettuce tomatoes avocado cheese and sour cream. Finish with fresh cilantro and squeeze those lime wedges over everything before digging in.

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My daughter who swore she hated beans tried these and ate three helpings. Now she requests burrito bowl night at least twice a month and I never argue because its so easy to throw together.

Making It Your Own

The beauty of burrito bowls is how adaptable they are. I sometimes swap in roasted sweet potatoes or corn when I have them hanging around. Frozen corn works great and just needs a quick toss in the hot beef mixture to thaw.

Meal Prep Magic

These bowls assemble beautifully for lunch the next day. Pack the rice beef and beans in one container and keep the fresh toppings separate so nothing gets soggy. The beef actually tastes better after the flavors have a night to mingle in the fridge.

Serving Ideas

Set up a topping bar and let everyone build their own perfect bowl. Its how I get my picky eaters to actually try new things. When they control what goes in they suddenly become adventurous eaters.

• Crushed tortilla chips add a satisfying crunch on top
• A drizzle of hot sauce or salsa verde wakes everything up
• Sliced radishes or pickled onions add a bright tangy crunch

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Theres something so satisfying about a burrito bowl, all those flavors and textures in one spoonful. Make these once and theyll become part of your regular rotation too.

Recipe Questions & Answers

→ How can I make the beef more tender?

Cook the beef slowly over medium heat and avoid overcrowding the pan to retain moisture and tenderness.

→ What’s the best way to fluff rice after cooking?

Use a fork to gently separate grains, avoiding mashing, to keep the rice light and fluffy.

→ Can I use other types of beans in this bowl?

Yes, black beans can be substituted with pinto, kidney, or cannellini beans depending on your preference.

→ How do the spices affect the flavor profile?

The cumin and smoked paprika add earthy, smoky notes, while chili powder gives mild heat and depth.

→ What toppings complement this bowl best?

Fresh avocado, chopped cilantro, lime wedges, shredded cheese, and sour cream balance flavors and textures beautifully.