Description
This Ground Beef Burrito Bowl with Cilantro Lime Rice is a flavorful and hearty Mexican-inspired meal perfect for a quick and satisfying dinner. It features seasoned ground beef, zesty cilantro lime rice, fresh corn salsa, and warm black beans, served with optional toppings like guacamole, pico de gallo, cheese, and lettuce for a customizable and vibrant bowl.
Ingredients
Ground Beef Mixture
- 2 pounds ground beef
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
Cilantro Lime Rice
- 1 cup white rice (uncooked, rinsed)
- 1 tablespoon salted butter or extra-virgin olive oil
- ½ teaspoon fine sea salt
- 2 tablespoons fresh lime juice (from 1 lime)
- 2 tablespoons fresh cilantro (chopped)
Corn Salsa
- 1 cup frozen corn kernels (thawed)
- 1 red bell pepper (chopped)
- 1 jalapeno (seeded and diced)
- 2 tablespoons chopped red onion
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice (from 1 lime)
- ½ teaspoon fine sea salt
Black Beans
- 1, 16-ounce can black beans (undrained)
- ½ teaspoon fine sea salt
- ½ teaspoon ground cumin
Optional Toppings
- 1 cup guacamole
- 1 cup pico de gallo or salsa
- 1 cup shredded Monterey Jack cheese
- 1½ cups shredded romaine lettuce
- ¼ cup chopped fresh cilantro
- 1 lime (cut into quarters)
Instructions
- Cook the Ground Beef: In a skillet over medium heat, cook the ground beef, breaking it up with a spoon, until browned and the grease has evaporated, about 15 minutes.
- Season the Beef: Add chili powder, cumin, oregano, garlic powder, salt, and pepper to the beef. Stir to combine and cook for an additional 5 minutes to develop flavor.
- Prepare the Cilantro Lime Rice: While the beef cooks, prepare white rice as per package instructions. Once cooked, stir in butter and salt until melted, then mix in fresh lime juice and chopped cilantro. Keep warm.
- Make the Corn Salsa: In a small bowl, combine thawed corn, chopped red bell pepper, diced jalapeno, red onion, cilantro, lime juice, and salt. Cover and refrigerate until serving to allow flavors to meld.
- Heat the Black Beans: In a small saucepan, combine black beans with their liquid, salt, and cumin. Cook over medium heat for 5 to 10 minutes until warmed through. Keep warm.
- Assemble the Burrito Bowls: Divide the cilantro lime rice, warm black beans, and corn salsa into five bowls. Add desired optional toppings such as guacamole, pico de gallo, shredded cheese, and romaine lettuce. Garnish with chopped cilantro and provide lime wedges for squeezing over the top.
- Serve: Enjoy your vibrant and flavorful burrito bowls immediately while warm.
Notes
- For a spicier dish, leave the jalapeno seeds in or add extra diced jalapenos.
- Use brown rice for a healthier alternative, but adjust cooking time accordingly.
- Guacamole, cheese, and lettuce are optional but add great texture and flavor.
- Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.
- Warm beans gently to avoid breaking them apart.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
