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Greatest plates · Main
Smoky beef and rice burrito bowls
Smoky spiced beef piled over fluffy rice with black beans, corn, avocado and a squeeze of lime. A build-your-own bowl everyone can customise.
Serves 4Prep 15 minCook 25 minBeef
Containsdairy
Protein 18%Carbs 40%Fat 42%
About 888 kcal a serve — 41 g protein, 90 g carbs, 42 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Cook the rice
FluffyRinse the white rice and cook it in the rice cooker (or in a pot with double the water, simmered covered for 12 minutes) until fluffy. Keep warm.
In the rice cookerCook rice →
12 min
Soften the aromatics
SoftenHeat the olive oil in a large pan over medium heat and cook the diced onion and garlic for 3–4 minutes until soft and fragrant.
Into the panSauté →
4 min · medium
Brown the beef
SmokyAdd the beef mince and break it up, cooking until well browned, about 6–7 minutes. Stir in the smoked paprika, cumin and tomato paste and cook another 2 minutes until sticky and fragrant. Season with salt.
Into the panBrown →
9 min · medium-high
Warm the beans and corn
CombineStir the drained black beans and corn into the beef and warm through for 2–3 minutes.
Into the panWarm →
3 min
Build the bowls
On topSpoon rice into each bowl, top with the smoky beef, sliced avocado and grated cheddar. Finish with a good squeeze of lime.
In the bowlAssemble →
Serve
Serve straight away with extra lime wedges on the side.
Cook's noteDon't rush browning the beef — that deep colour is where the flavour comes from. Beans, avocado, rice and cheese all belong in the bowl, so set them out and let everyone build their own.
Estimated per serve
888 kcal · 41 g protein · 90 g carbs · 42 g fatestimates, within ~10%
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