Beef Burrito Bowl
Standard · 35 min · Serves 2 · Mexican
Dietary: gluten-free, nut-free
A hearty bowl of taco-seasoned ground beef over cilantro-lime rice with black beans, corn, fresh tomato salsa and melty cheddar.
Ingredients
For 2 servings
Rice
- 150 g rice
- 0.5 lime, juiced
- 3 g cilantro, roughly chopped (optional)
Salsa
- 1 tomato, diced
- 0.25 lime, juiced
Beans & corn
- 0.5 can sweetcorn, drained and rinsed
- 0.5 can black bean, drained and rinsed
Beef
- 250 g ground beef
- 0.5 onion, diced
- 2 clove garlic, minced
- 1 tsp cumin
To serve
- 50 g cheddar cheese, grated
- 0.25 lime
- 2 g cilantro, roughly chopped (optional)
- 0.5 avocado, sliced (optional)
Steps
Rice
- Rinse the rice and cook it according to the packet, then take it off the heat and leave it to stand with the lid on while you cook the rest, which frees any grains stuck to the bottom. Just before serving, fork through the lime juice, the cilantro (if using) and a pinch of salt.
Salsa
- Toss the tomato with the lime juice and a pinch of salt and set aside while you cook; it turns juicier as it sits.
Beans & corn
- Heat a large skillet, nonstick if you have one, over medium-high heat. Add the corn and cook for 4 to 5 minutes, stirring now and then, until hot and starting to color in spots.
- Lower the heat to medium, add the black beans and a pinch of salt, and stir for about 2 minutes, until heated through. Tip into a bowl and cover to keep warm; you'll use the same pan for the beef.
Beef
- Return the skillet to medium-high heat and add the beef and onion. Cook for 5 to 7 minutes, breaking the meat up with a wooden spoon, until browned with no pink left and the onion is soft. Spoon off any excess fat.
- Stir in the garlic and cumin and cook for about 30 seconds, until fragrant. Add 3 to 4 tablespoons of water, bring to a boil and let it bubble for 1 to 2 minutes, until reduced to a little sauce that coats the beef. Taste and add salt.
To serve
- Divide the rice between two bowls and top with the beef and the beans and corn.
- Spoon over the salsa, scatter with the cheddar, and finish with a squeeze of the lime, the cilantro and the avocado, if using. Leftovers keep best with each part in its own container in the fridge, for 3 to 4 days.