Smoky Chipotle Beef Burrito Bowls with Cilantro Lime Rice

These smoky chipotle beef burrito bowls are the ultimate quick and satisfying dinner. In just 20 minutes, you can have a flavorful bowl filled with juicy ground beef simmered in a smoky chipotle puree, fluffy cilantro lime rice and all your favorite toppings.

Each bowl is layered with melty Mexican cheese, a tangy cumin-spiced crema, fresh homemade pico de gallo and a sprinkle of cilantro. A squeeze of lime brightens every bite, making this a meal that’s both hearty and fresh.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 ounce Chipotle PureeView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Dice tomatoes into ¼-inch pieces. Halve, peel and dice onion into ¼-inch pieces. Finely chop cilantro, including tender stems. Zest and quarter lime.
3. In a small bowl, combine tomatoes, half the onion, half the cilantro, a large drizzle of olive oil, juice from half the lime, salt and pepper.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add remaining onion, salt and pepper. Cook, stirring occasionally, until fragrant and slightly softened, 2-3 minutes. Stir in beef, chipotle puree, garlic powder, salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. (If there’s excess grease in your pan, carefully pour it out.) Keep covered off heat until ready to serve.
5. While beef cooks, in a second small bowl, combine sour cream and half the cumin (all for 4 servings); add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.
6. Fluff rice with a fork; stir in lime zest. Divide rice between plates. Top with beef, Mexican cheese blend, crema, pico de gallo and remaining cilantro. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Cook until no longer pink and internal temperature reaches 165°F.

How do I make the crema thicker?

Use less water when thinning the sour cream or substitute Greek yogurt for a thicker consistency.

Can I use regular rice instead of jasmine?

Yes, but adjust cooking time and liquid according to package directions.