Spiced Beef and Black Bean Rice Bowls with Lime and Cotija

These hearty rice bowls bring together savory ground beef and black beans seasoned with a warm Mexican spice blend, paired with charred bell pepper and onion for a smoky touch. The base is fluffy jasmine rice brightened with lime zest and butter, creating a perfect canvas for all the toppings.

Finish each bowl with a generous spoonful of fresh red salsa, crumbled cotija cheese and a sprinkle of cilantro. A squeeze of lime juice adds a bright, tangy finish that ties everything together. It’s a satisfying, balanced meal that comes together in under 30 minutes.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Cotija CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh Red SalsaView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView 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. Halve, peel and dice half the onion; thinly slice remaining onion into strips. Zest and quarter lime. Halve, core and thinly slice bell pepper into strips. Finely chop cilantro.
3. Heat a drizzle of oil in a medium pot over medium-high heat. Add diced onion, ½ tsp sugar (1 tsp for 4 servings) and a big pinch of salt and pepper. Cook, stirring, until softened, 3-4 minutes. Add beans and their liquid, half the Mexican Spice Blend (you’ll use the rest later), ½ tsp salt (1 tsp for 4) and pepper. Cook until thickened, 5-10 minutes more. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) and a squeeze of lime juice. Taste and season with salt and pepper. Keep covered off heat until ready to serve.
4. While beans cook, heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion, bell pepper, salt and pepper; cook, stirring occasionally, until slightly charred and fragrant, 3-4 minutes.
5. To pan with veggies, add beef, remaining Mexican Spice Blend, a big pinch of salt and pepper. Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-6 minutes.
6. Fluff rice with a fork and stir in lime zest, 1 TBSP butter (2 TBSP for 4 servings), salt and pepper. Divide rice between shallow bowls. Top with beef and veggies, beans, salsa, cotija and cilantro. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice or brown rice, but adjust the cooking time and water accordingly.

What can I use instead of cotija cheese?

Feta cheese or queso fresco are good substitutes for cotija.

Can I make this recipe vegetarian?

Absolutely! Omit the ground beef and add an extra can of black beans or your favorite plant-based protein.