Tex-Mex Beef Burrito Bowl

Ingredients

• 1 cup long-grain white rice
• 1 1/2 cups water
• 2 tablespoons lime juice
• 2 tablespoons fresh cilantro, chopped
• 1 pound ground beef
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup water
• 1 can black beans, rinsed and drained
• 1 cup corn kernels
• 1 cup cherry tomatoes, halved
• 1 cup romaine lettuce, shredded
• 1 avocado, sliced
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup salsa
• 1 tablespoon vegetable oil

Method

1. 1

   In a 6-quart saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and the water is absorbed.

   18:00 · Simmer rice
2. 2

   Remove the rice from heat and stir in the lime juice and chopped cilantro. Cover and set aside.

3. 3

   Heat the vegetable oil in a 9-inch skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and no longer pink.

   7:00 · Brown beef
4. 4

   Drain excess fat from the skillet. Stir in the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.

5. 5

   Add the water to the skillet, stir to combine, and simmer until the sauce thickens slightly and coats the beef.

   5:00 · Simmer beef
6. 6

   In a small saucepan, warm the black beans and corn over medium heat until heated through.

   5:00 · Warm beans and corn
7. 7

   Divide the cilantro-lime rice among four bowls. Top each with seasoned ground beef, black beans, corn, cherry tomatoes, and shredded lettuce.

8. 8

   Finish each bowl with avocado slices, shredded cheddar cheese, a dollop of sour cream, and salsa. Serve immediately.