Burrito Bowl Recipe

Rinse the rice in a fine-mesh sieve under cold water until the water runs nearly clear to remove excess starch.

Combine rinsed rice, 2.25 cups water and 1/2 tsp kosher salt in a medium saucepan. Bring to a boil over medium-high heat uncovered.

When boiling, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes more. Fluff with a fork and keep warm.

While rice cooks, heat 1 tbsp olive oil in a small saucepan over medium heat. Add drained pinto beans, 1/2 tsp ground cumin, 1/4 tsp smoked paprika and 1/2 tsp salt. Stir and warm for 5–7 minutes until heated through and slightly thickened. Mash a few beans with the back of a spoon to create a creamy texture. Keep warm.

In a bowl combine 2 cups diced tomatoes, 1/2 cup diced onion, 1/4 cup chopped cilantro and the minced jalapeño (if using).

Add 2 tbsp fresh lime juice and 1/2 tsp salt. Stir and let sit at room temperature for at least 10 minutes to allow flavors to meld. Taste and adjust salt or lime as needed. Refrigerate if making ahead.

Halve the avocado, remove the pit and scoop out the flesh. Slice or dice to preferred size and toss with a squeeze of lime to prevent browning. Keep covered until assembly.

If using shredded lettuce and cheese, prepare and set aside. Cut lime into wedges for serving.

Cure / Prep (optional)

If pork belly is thick and slightly wet, pat dry with paper towels. For crisper pieces, score briefly or press between paper towels to remove moisture.

Season pork belly pieces with 1 tsp salt, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder and 1/2 tsp black pepper. Toss to coat evenly.

Heat a large skillet over medium-high heat (no additional oil necessary if pork belly is fatty). Add pork belly pieces in a single layer and cook, turning occasionally, until deeply browned and crisp at the edges, 10–14 minutes. Reduce heat if pieces start to burn; render fat and baste for best texture.

Transfer finished pork belly to a paper towel-lined plate to drain and rest 3–5 minutes. Chop larger pieces into bite-sized portions if needed.

If using chicken thighs, pat dry and cut into 1-inch strips or leave whole for sliced presentation. Toss with 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper. Let sit 10 minutes while other components finish.

Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Add chicken in a single layer and cook undisturbed 4–5 minutes until browned, flip and cook another 4–5 minutes until internal temperature reaches 165°F (74°C). Remove and let rest 3 minutes, then slice if left whole.

For skirt or flank steak, pat dry and season with 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper. Let sit 10 minutes.

Heat a cast-iron skillet or grill over high heat until very hot. Sear steak 3–5 minutes per side for medium-rare (depending on thickness) or until desired doneness. Let steak rest 5–8 minutes then slice thinly against the grain.

Whisk together 1/2 cup Greek yogurt or sour cream, 2 tbsp minced cilantro, 1 tbsp lime juice and 1/4 tsp salt until smooth. Adjust seasoning. Refrigerate until ready to use.

To assemble one bowl: spoon about 1 cup cooked rice into the bowl.

Add 1/2 cup warmed pinto beans alongside the rice.

Top with 4–5 oz of your chosen protein (pork belly, chicken or steak).

Spoon 1/3–1/2 cup pico de gallo over the protein and rice.

Add sliced or diced avocado to one side, a handful (about 1/2 cup) of shredded lettuce if using, and sprinkle 1–2 tbsp crumbled cotija or feta if desired.

Drizzle optional cilantro-lime sauce to taste and finish with a lime wedge on the side. Serve immediately.