Beef burrito bowls
Spiced beef and beans over lime cilantro rice, with every topping you love piled on.
- 40 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.39 a serving
- 640 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups long-grain white rice
- 1 lb lean ground beef (90/10)
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- 2 limes
- ¼ cup cilantro, chopped
- 1 cup pico de gallo
- 1 cup mexican blend cheese (optional)
- 1 avocado, sliced (optional)
From your pantry
- 2¼ cups water
- 1½ tsp salt, divided
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
Each serving has about 640 calories, 36 g protein, 87 g carbs and 16 g fat, and costs about $3.39 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No lean ground beef? Ground beef works.
- No black beans? Pinto beans or kidney beans work.
- No frozen corn? Canned corn works.
- No limes? Lemons work.
- No cilantro? Fresh parsley works.
- No pico de gallo? Salsa works.
- No mexican blend cheese? Shredded cheddar or cheddar cheese or monterey jack cheese works.
- No avocados? Guacamole works.
Steps
Tap an underlined word for a quick explanation.
the rice in a strainer under cold water until the water runs mostly clear.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Put the rice, 2¼ cups water and ½ teaspoon salt in a medium and on high.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Stir once, cover, turn the heat to low and cook 18 minutes. Then move it off the heat and leave the lid on.
Low heatTimer: 18 min
Dolly’s tip: Set a timer and walk away. The lid stays on the whole time; the trapped steam is what cooks the rice.Meanwhile, heat the oil in a large over medium-high, add the beef, and press it flat. Leave it 3 minutes, until underneath.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 3 min
Break it into with a wooden spoon and cook 3 to 4 minutes more, until no pink is left.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Medium-high heatTimer: 3 min 30 sec
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Stir in the chili powder, cumin, garlic powder, paprika and 1 teaspoon salt, then the beans, corn and ½ cup water. 5 minutes, until thick.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 5 min
Fluff the rice with a fork and stir in the juice of 1 lime and the cilantro.
Build the bowls: rice, then beef and beans, pico, cheese and avocado, with the other lime cut into wedges.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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