Smoky Chipotle Beef Burrito Bowl with Cilantro Lime Rice and Pico De Gallo

This smoky chipotle beef burrito bowl is a flavor-packed dinner that comes together in just 20 minutes. Juicy ground beef is seasoned with chipotle puree and garlic, then served over fluffy cilantro lime rice. Topped with melty Mexican cheese, a tangy pico de gallo and a drizzle of cumin-spiced crema, every bite is a fiesta.

Perfect for busy weeknights, this bowl is not only quick but also easily customizable. Swap in your favorite toppings or adjust the spice level to suit your taste. With minimal cleanup and maximum flavor, it’s a recipe you’ll turn to again and again.

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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

20 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 tomato 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 tomato, half the onion, half the cilantro, a large drizzle of olive oil, juice from half the lime, salt and pepper. Set aside.
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, carefully pour it out. Keep covered off heat.
5. While beef cooks, in a second small bowl, combine sour cream and half the cumin (all for 4 servings); add water 1 teaspoon at a time until mixture reaches a drizzling consistency. 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 or chicken instead of beef?

Yes, ground turkey or chicken work well as substitutes. Just adjust cooking time as needed until fully cooked.

Is chipotle puree very spicy?

Chipotle puree has a medium smoky heat. If you’re sensitive to spice, start with half the amount and taste as you go.

Can I make this recipe ahead of time?

You can prepare the rice, pico de gallo and crema in advance. Cook the beef just before serving for best texture.