Burrito Bowls Recipe

Rinse the rice under cold water until the water runs mostly clear to remove excess starch; drain well.

In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the drained rice and toast, stirring, for 1–2 minutes until slightly opaque and fragrant.

Add 2.75 cups water and 1/2 teaspoon kosher salt to the saucepan. Increase heat to high and bring to a boil.

Once boiling, reduce heat to low, cover tightly with a lid, and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let rice steam, covered, for 5–10 minutes to finish cooking.

Fluff the rice with a fork and stir in the chopped cilantro, 2 tablespoons lime juice, 1 teaspoon lime zest and 1/4 teaspoon ground cumin (if using). Taste and adjust salt or lime as needed. Keep warm until serving.

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced onion and sauté 4–5 minutes until softened and translucent.

Add the minced garlic and cook 30 seconds until fragrant.

Stir in 1 teaspoon ground cumin, 1/2 teaspoon chili powder and 1/2 teaspoon smoked paprika; cook 30–45 seconds to bloom the spices.

Add the drained and rinsed red beans and 1/4 cup broth to the skillet. Gently mash about 1/3 of the beans with the back of a spoon to create a creamy texture while leaving the rest whole.

Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer uncovered 4–6 minutes until most liquid is absorbed and flavors meld, stirring occasionally. If mixture seems dry, add up to 2 tablespoons more broth.

Stir in 2 tablespoons chopped cilantro and 1 tablespoon lime juice if using. Remove from heat and keep warm.

Prepare toppings: shred Colby‑Jack cheese, chop or shred romaine lettuce, and have pico de gallo, sour cream and salsa ready in serving bowls.

Divide the warm cilantro‑lime rice evenly among 4 bowls (about 3/4 cup cooked rice per serving).

Top each bowl with a generous 1/2 cup red bean mix, then sprinkle 1/4 cup shredded Colby‑Jack cheese over the beans.

Add about 3/4 cup chopped romaine lettuce and about 1/4 cup pico de gallo to each bowl.

Serve each bowl with a spoonful (about 2 tablespoons) of sour cream and 3 tablespoons of salsa on the side or dolloped on top. Offer lime wedges and hot sauce for extra brightness and heat.

To eat, mix toppings into the rice and beans so cheese melts slightly; adjust seasoning with lime juice, salt or hot sauce as desired.