Rice Bowl with Grilled Corn Guacamole

Ingredients

• 950 ml (4 cups)water
• 370 g (2 cups)basmati rice
• 5 ml (1 teaspoon)salt
• 8 g (1/2 cup), choppedfresh coriander leaves
• 30 ml (2 tablespoons)fresh lime juice
• 10 ml (2 teaspoons)freshly grated lime zest
• 15 g (1 tablespoon), meltedbutter
• 2.5 ml (1/2 teaspoon)chilli powder
• 1.25 ml (1/4 teaspoon)ground cumin
• 0.6 ml (1/8 teaspoon)garlic salt
• 0.6 ml (1/8 teaspoon)ground cayenne pepper
• 2 medium ears (about 330 g; 2 cups kernels), husks removed and cleanedfresh corn
• 120 ml (1/2 cup)prepared spicy pico de gallo
• 2avocados, pitted, peeled and chopped
• 15 ml (1 tablespoon)fresh lime juice
• 5 ml (1 teaspoon)freshly grated lime zest
• 720 ml (3 cups)slow-cooker beef barbacoa
• 45 g (6 tablespoons), crumbledqueso fresco

Instructions

1. 1

   Heat the grill

   Heat a gas grill to medium, or prepare a charcoal grill and wait until the coals are ash white.

2. 2

   Cook the rice

   Put the water, rice and salt in a 3-quart saucepan. Cook over medium-high heat until boiling, then turn the heat to low, cover and cook for 20–25 minutes, until all the water has been absorbed. Leave covered for 5 minutes, then stir in the remaining rice ingredients and set aside.

3. 3

   Season the corn

   Mix the melted butter, chilli powder, cumin, garlic salt and cayenne in a bowl. Brush the mixture evenly over each ear of corn.

4. 4

   Grill the corn

   Place the corn directly over the heat and grill for 10–15 minutes, turning every 2 minutes, until tender and charred.

5. 5

   Mash the guacamole

   Take the corn off the grill and cut the kernels into a bowl. Add the pico de gallo, avocados, lime juice and zest, then mash to your preferred consistency.

6. 6

   Build the bowls

   Spoon 1 cup of rice into each serving bowl. Top each with 1/2 cup beef barbacoa, 1/4 cup guacamole and 1 tablespoon queso fresco.

What is a burrito bowl?

A burrito bowl takes familiar burrito fillings and serves them layered over rice instead of wrapped in a tortilla. This version combines lime-scented rice with barbacoa, grilled corn guacamole and crumbled queso fresco.

Its flavours draw on the Mexican-inspired combination of corn, avocado, lime and chilli. Grilling the corn adds char, while the fresh toppings keep each bowl lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1010 calories, 62g protein, 74g carbs, 53g fat.

Most of the carbohydrates come from the rice, with some from the corn; the beef and queso fresco contribute protein. Fat is mainly supplied by the avocado, butter and cheese. For a more balanced plate, serve the bowl with a generous side of salad or other non-starchy vegetables.

Why the rice works

Rice: Basmati cooks in water until tender and fluffy, forming a mild base for the more strongly flavoured toppings. Keeping the pan covered helps the rice absorb the water evenly.

Lime and coriander: Stir these in after the rice has rested so their fresh flavour remains distinct. Grated zest brings aromatic lime character alongside the juice.

Getting charred, tender corn

Seasoning: The butter carries the chilli, cumin, garlic salt and cayenne across the corn. Brush it over the ears before they go onto the grill.

Grilling: Turn the corn every 2 minutes, cooking for 10–15 minutes. Look for tender kernels with charred patches, rather than relying on colour alone.

Making the guacamole

Texture: Mash the avocado with the corn, pico de gallo, lime juice and zest until it reaches the consistency you like. A few avocado pieces left intact give it a chunkier finish.

Timing: Make the guacamole after grilling the corn so the kernels can be cut from the cob and mixed straight in. The recipe gives no separate chilling step.

Layering each bowl

Base: Measure 1 cup of rice into each bowl, then add 1/2 cup of beef barbacoa. Keeping the rice and beef as distinct layers lets you portion the toppings evenly.

Finish: Add 1/4 cup guacamole and 1 tablespoon queso fresco to each serving. The creamy avocado and salty cheese balance the smoky corn and savoury beef.

What to serve alongside

These bowls are designed as a complete meal, with rice, beef, corn, avocado and cheese in each serving. For a fresh side, serve them with extra pico de gallo or a simple green salad.

Set out lime wedges if you have them, so everyone can add a little more citrus at the table.

Recipe notes & tips

• Use a saucepan large enough for the rice and water to cook without boiling over.
• Keep the rice covered while it cooks and rests.
• Turn the corn regularly so it chars on multiple sides.
• Cut the kernels into a wide bowl to catch any that spring away from the cob.
• Mash the avocado to your preferred consistency rather than aiming for a perfectly smooth mixture.
• Measure the rice, barbacoa, guacamole and cheese into each bowl for even portions.

Variations

• Add black beans: Spoon drained black beans into the bowls for another savoury layer.
• Make it milder: Leave out the cayenne and use a mild pico de gallo.
• Add extra heat: Serve with sliced fresh chilli or a hot sauce at the table.
• Swap the rice: Use another cooked rice variety in place of basmati.
• Add crunchy greens: Scatter shredded lettuce over the finished bowls.

Common mistakes to avoid

• Lifting the rice lid too often: Keep the saucepan covered during cooking so the water absorbs as directed.
• Skipping the rice rest: Leave it covered for the full 5 minutes before stirring in the remaining ingredients.
• Turning the corn infrequently: Rotate it every 2 minutes to help it cook and char evenly.
• Mashing too firmly: Stop when the guacamole reaches your preferred texture so it does not become smoother than you want.
• Uneven topping portions: Measure the stated amounts of barbacoa, guacamole and cheese into each bowl.

How to store

Refrigerate leftover rice, barbacoa and guacamole separately in covered containers and use within 3 days. Reheat the rice and beef until steaming hot; serve with the cold guacamole and cheese. The avocado may darken in storage, so it is best enjoyed freshly made.

Frequently asked questions