Burrito Bowl

Instructions

1. 1

   Combine the diced Roma Tomatoes, White Onion, Jalapeno, Cilantro, Lime Juice, and Salt in a Mixing Bowl. Stir well and taste for seasoning. Set aside at room temperature while you cook the other components — this gives the flavors time to meld.

2. 2

   In a Saucepan, bring the Water and Salt to a boil over high heat. Add the rinsed Long-Grain White Rice, stir once, then reduce heat to low. Cover tightly and cook until the Water is fully absorbed and the Rice is tender.

3. 3

   Remove the Saucepan from heat and let the Rice sit, still covered, for 5 minutes. Then fluff with a Dipping Fork, drizzle in the Lime Juice, and fold in the chopped Cilantro. Taste and add more Salt if needed. Keep covered until ready to serve.

4. 4

   Heat the Olive Oil in a Skillet over medium-high heat. Add the diced Yellow Onion and cook, stirring occasionally, until softened and lightly golden, about 4–5 minutes. Add the minced Garlic and cook for 30 seconds more until fragrant.

5. 5

   Add the Beef to the Skillet. Break it up with a Wooden Spoon and cook, stirring occasionally, until browned and cooked through with no pink remaining, about 6–7 minutes. Carefully drain off excess fat.

6. 6

   Sprinkle in the Chili Powder, Cumin, Paprika, Oregano, Salt, and Black Pepper. Stir to coat the meat evenly. Pour in the Water and stir, scraping up any browned bits from the bottom of the Skillet. Let it simmer for 2–3 minutes until the liquid is mostly absorbed and the Beef is saucy. Taste and adjust seasoning.

7. 7

   In a Saucepan over medium heat, combine the drained Black Beans, Cumin, Salt, and Lime Juice. Stir and heat through for 3–4 minutes until warmed. Taste and adjust seasoning. Keep warm over low heat until ready to serve.

8. 8

   Divide the cilantro-lime Rice evenly among 4 bowls as the base. Add a generous scoop of seasoned Beef and a scoop of Black Beans alongside the Rice.

9. 9

   Top each Bowl with a big spoonful of pico de gallo, sliced Avocado, and shredded Mexican Cheese Blend. Add shredded Romaine Lettuce, Sour Cream, and salsa if using. Serve with Lime wedges on the side for squeezing over the top.

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