Beef Burrito Bowl Recipe

Ingredients

• 370 g (2 cups)white rice
• 10 ml (2 teaspoons)sea salt
• 907 g (2 pounds)lean beef mince
• 50 ml (3 tablespoons + 1 teaspoon), dividedtaco seasoning
• 2 × 425 g (2 × 15 oz) cansblack beans, drained
• 160 ml (2/3 cup)salsa or pico de gallo
• 2limes
• 15 g (1/3 cup)fresh coriander, chopped
• 950 ml (4 cups)water, for the rice
• To tasteadditional pico de gallo or salsa, guacamole, sour cream, Cotija cheese, hot sauce and tortilla chips

Instructions

1. 1

   Cook the rice

   If it is not already cooked, put the rice, salt and 950 ml (4 cups) water in a medium saucepan. Bring to the boil, then lower the heat to medium-low, cover and simmer for 15 minutes. Take the pan off the heat and leave it covered for about 10 minutes. A rice cooker can be used instead.

2. 2

   Brown the beef

   While the rice cooks, heat a large frying pan over medium-high heat and add the beef. If it is very lean, add a little oil to prevent sticking at first. Cook for 15–20 minutes, until no pink remains and some browned, crisp edges have formed. Stir in 45 ml (3 tablespoons) taco seasoning and cook for about 5 minutes more. Remove from the heat and keep warm.

3. 3

   Simmer the beans

   Add the drained beans to a smaller saucepan with 160 ml (2/3 cup) salsa or pico de gallo, 5 ml (1 teaspoon) taco seasoning and 160 ml (2/3 cup) water. Simmer over medium heat until the sauce thickens and is no longer watery or clear. Set aside and keep warm.

4. 4

   Season the rice

   Fluff the cooked rice with a fork. Squeeze in the juice of half a lime, add the chopped coriander and stir well.

5. 5

   Assemble the bowls

   Set out your chosen toppings. Divide the rice, beef and beans among bowls, then add the toppings you want.

What is a burrito bowl?

A burrito bowl takes familiar burrito fillings and serves them in a bowl rather than wrapped in a tortilla. It is associated with Mexican-American cooking and makes it easy to adjust the toppings to suit each person.

This version keeps the main components simple: seasoned beef, black beans and rice brightened with lime and coriander. The beans simmer in salsa so they bring their own sauce to the bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 41g protein, 34g carbs, 15g fat.

Rice and black beans provide much of the bowl’s carbohydrate, while the beef supplies most of its protein. The beef and optional toppings such as guacamole, sour cream and cheese contribute fat. For a more balanced plate, add a generous portion of fresh salsa or other vegetables alongside the bowl.

Build flavour with a few ingredients

Beef: Lean mince is browned until some pieces develop crisp, caramelised edges, then taco seasoning is stirred through. Give it time in the pan rather than stopping as soon as the pink disappears.

Beans: Salsa, a little extra seasoning and water turn drained black beans into a lightly thickened, savoury accompaniment.

Get the rice right

Covered cooking followed by a short rest helps the rice finish steaming without needing constant attention. Once cooked, fluff it with a fork so the grains separate.

Lime and coriander go in after cooking, preserving their fresh flavour. Stir them through evenly so the rice is seasoned throughout.

Watch the texture

Beef: Look for browned bits and no remaining pink; the stated cooking time is 15–20 minutes, followed by about 5 minutes with the seasoning.

Beans: The sauce should look thicker and less watery than when it first goes into the pan. Keep the heat at a simmer and stir as needed to prevent sticking.

Make serving easy

The rice, beef and beans can cook at the same time, which helps keep the full preparation close to 45 minutes. Keep the cooked components warm while you set out the toppings.

Serve everything separately or assemble the bowls in the kitchen. Separate toppings let everyone choose additions such as guacamole, sour cream, Cotija cheese or hot sauce.

Choose your toppings

Fresh salsa or pico de gallo adds a juicy, tangy contrast, while guacamole brings a creamy texture. Sour cream and Cotija offer richer, savoury options.

Hot sauce adds extra heat, and tortilla chips give the bowl a crunchy element. Add them just before eating so they keep their texture.

Recipe notes & tips

• Use a large frying pan so the beef has room to brown rather than steam.
• If the mince is especially lean, add a little oil at the start of cooking to help prevent sticking.
• Keep the rice covered during its 10-minute rest.
• Add the lime juice and coriander to the rice after fluffing it.
• Set out toppings while the beans finish simmering to make assembly quicker.
• Add crunchy tortilla chips at the table rather than letting them sit in the sauce.

Variations

• More vegetables: Add extra fresh salsa or pico de gallo when serving.
• Creamy finish: Top each bowl with guacamole or sour cream.
• Cheesy topping: Crumble Cotija cheese over the assembled bowls.
• Extra heat: Serve with hot sauce so each person can adjust the spice.
• Crunchy contrast: Add tortilla chips just before eating.

Common mistakes to avoid

• Crowding the pan: The beef may steam instead of brown; use a large frying pan and spread it out.
• Stopping too early: Beef can be cooked through but lack caramelised edges; allow 15–20 minutes for browning.
• Watery beans: Keep simmering until the salsa mixture thickens and no longer looks clear.
• Lifting the rice lid: Leave it covered while it simmers and during its rest so it can cook evenly.
• Adding herbs too soon: Stir the coriander and lime into the rice after cooking for a fresher finish.

How to store

Store the rice, beef and beans separately in covered containers in the fridge for up to 3 days; keep fresh toppings separate. Reheat the cooked components until piping hot, adding a splash of water to the rice or beans if they seem dry.

Frequently asked questions