Spicy Tex-Mex Beef Burrito Bowls with Cilantro Lime Rice

Bowls have become a staple of weeknight dinners and it’s easy to see why. Everything tastes better when it’s layered in a bowl! This Tex-Mex rendition is fully loaded with steamy cilantro-lime rice, saucy spiced ground beef, charred poblano and onion, fresh salsa fresca and a drizzle of smoky red pepper crema. Who needs a tortilla when you’ve got all that goodness in one bowl?

This recipe comes together in just 25 minutes, making it perfect for busy evenings when you crave something hearty and flavorful. The combination of tangy lime, fragrant cilantro, smoky crema and savory beef is absolutely irresistible. Customize your bowl with your favorite toppings or keep it as is for a satisfying meal that beats takeout any day.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.5 cup jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat and keep covered.
2. While rice cooks, prepare the vegetables: Peel and finely dice half the red onion. Cut the remaining half into thin wedges. Core and seed the long green pepper, then slice into thin strips. Dice the tomato. Pick the cilantro leaves from the stems; roughly chop the leaves.
3. Char the vegetables: Heat 1 teaspoon cooking oil in a large skillet over medium-high heat. Add the onion wedges and pepper strips. Cook, stirring occasionally, until charred and softened, about 5-7 minutes. Season with salt and pepper. Transfer to a plate.
4. Cook the beef: In the same skillet, add 1 teaspoon oil and the ground beef. Cook over medium-high heat, breaking up the meat with a spoon, until browned and cooked through, about 4-5 minutes. Drain excess fat if needed. Stir in the Tex-Mex paste and 1/4 cup water. Cook until the sauce thickens and coats the beef, about 1-2 minutes. Season with salt and pepper.
5. Prepare the salsa and crema: In a small bowl, combine the diced tomato, half the chopped cilantro and a squeeze of lime juice. Season with salt. In another small bowl, mix the smoky red pepper crema with a squeeze of lime juice to thin slightly.
6. Finish the rice: Fluff the cooked rice with a fork. Stir in the remaining cilantro, a squeeze of lime juice and salt to taste.
7. Assemble the bowls: Divide the cilantro lime rice among serving bowls. Top with the saucy beef, charred peppers and onions, salsa fresca and a drizzle of smoky red pepper crema. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can use white rice, brown rice or even cauliflower rice. Adjust cooking time accordingly.

Can I make this recipe vegetarian?

Absolutely! Substitute the ground beef with plant-based crumbles or black beans. Use the same Tex-Mex paste and cooking method.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice and beef in the microwave or skillet and assemble fresh.