Beef Burrito Bowl Rice Beans (Printable)
Tex-Mex style bowl with spiced beef, rice, black beans, cheese, and fresh garnishes for a flavorful meal.
# What You'll Need:
→ Beef
01 - 1 pound ground beef (80/20 fat content preferred)
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 ½ teaspoons chili powder
06 - 1 teaspoon ground cumin
07 - ½ 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 beef broth or 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 (15 ounces) black beans, drained and rinsed
19 - ½ teaspoon ground cumin
20 - ¼ teaspoon chili powder
21 - 2 tablespoons water
→ Toppings
22 - 1 cup shredded cheddar or Monterey Jack cheese
23 - 1 cup cherry tomatoes, halved
24 - 1 cup shredded lettuce
25 - 1 avocado, sliced
26 - ¼ cup sour cream
27 - ¼ cup fresh cilantro, chopped
28 - Lime wedges for serving
# Steps:
01 - Combine rice, water, and salt in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, keep covered for 5 minutes, then fluff with a fork. Stir in lime juice and cilantro.
02 - Heat olive oil in a large skillet over medium heat. Sauté onion until softened, about 3 minutes. Add garlic and cook for 1 minute. Add ground beef, breaking it up, and cook until browned. Drain excess fat if necessary.
03 - In the skillet, add chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir in tomato paste and beef broth or water. Simmer for 5 minutes until thickened, then remove from heat.
04 - In a small saucepan over low heat, combine black beans, cumin, chili powder, and water. Stir and heat for 3 to 4 minutes until warmed through.
05 - Divide rice evenly among four bowls. Top with seasoned beef, black beans, cheese, lettuce, tomatoes, avocado slices, and a dollop of sour cream. Garnish with cilantro and serve with lime wedges.
# Expert Tips:
01 -
- It comes together in under an hour, and you'll actually feel like you cooked something impressive.
- Each component is foolproof, which means even on tired evenings, dinner tastes restaurant-quality.
- The beauty is in the customization—everyone at the table builds their own adventure.
02 -
- Don't overcrowd the pan when browning the beef—let it actually touch the skillet so it develops that deep golden color instead of steaming itself.
- If your rice turns out mushy, you either added too much water or cooked it too long; next time, use the 1:2 rice-to-water ratio as a gospel truth and set a timer.
- The lime juice on the rice is non-negotiable—it's the difference between a boring base and something people actually crave.
03 -
- If you drain the beef of excess fat but still want richness, don't skip the tomato paste—it adds umami depth that makes the whole bowl feel more substantial.
- Toast your dried spices briefly in the dry pan before adding oil if you want an even more vibrant flavor; it's an extra thirty seconds that truly elevates everything.