Burrito Bowl Recipe

Cook rice

Rinse 2 cups rice under cold water until water runs clear. In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat, add the drained rice and toast 1 minute. Add 2.5 cups water and 1 tsp salt, bring to a boil, then reduce heat to low, cover and simmer for 15 minutes or until water is absorbed. Remove from heat, keep covered and let rest 10 minutes.

Finish cilantro-lime rice

Fluff rice with a fork, stir in 3 tablespoons fresh lime juice, 1 tablespoon lime zest and 1/2 cup chopped cilantro. Taste and adjust salt. Keep warm until serving.

Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant. Add 2 cups drained and rinsed black beans, 1/2 teaspoon ground cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir and cook until heated through, 3–5 minutes. Mash lightly with the back of a spoon for some creaminess if desired. Finish with 1 teaspoon lime juice if using and keep warm.

Heat 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat. Add 1 medium thinly sliced onion and 2 cups sliced bell peppers. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon chili powder (optional). Sear without moving for 2 minutes, then stir and cook until softened and slightly charred, about 6–8 minutes total. Transfer to a bowl and keep warm.

Pat your chosen protein dry. Toss 1 lb protein (chicken, steak or 14 oz tofu) with 1 tablespoon olive oil and 1 tablespoon fajita seasoning (or the suggested spice mix).

Heat a clean skillet over medium-high heat until hot. For chicken or steak: sear in a single layer, do not overcrowd, about 3–4 minutes per side for thin slices (adjust for thickness) until cooked through (chicken 165°F, steak to desired doneness). For tofu: sear cubes 3–4 minutes per side to develop a golden crust. Remove from heat and let rest 3 minutes, then slice or keep as cubes.

Prepare or warm salsas. If using store-bought or pre-made pico de gallo and tomatillo salsa, transfer to small bowls for serving. Stir sour cream or crema until smooth and season with a pinch of salt.

Shred lettuce, grate cheese, and slice avocado or portion guacamole. Arrange lime wedges.

Portion: divide the cilantro-lime rice among 4 bowls (about 1 cup rice per bowl).

Top each with about 1/2 cup warmed black beans, 1/2 cup fajita veggies, and 4–5 ounces (roughly 120–140 g) of the chosen protein per bowl.

Add 1/4–1/3 cup pico de gallo, 2 tablespoons tomatillo salsa, 2 tablespoons shredded cheese, 1/4 cup shredded lettuce and 2 tablespoons sour cream or crema to each bowl. Add avocado or 1/4 cup guacamole if using.

Garnish with chopped cilantro, pickled jalapeños and a lime wedge. Serve immediately so hot components stay warm.