Burrito Bowl Recipe
Cilantro lime rice, pico de gallo, black bean corn salsa, cheddar jack cheese, avocado, jalapenos. Served with sour cream and your choice of chips, flour tortillas, or corn tortillas
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cilantro Lime Rice
Pico de Gallo
Black Bean Corn Salsa
Toppings
Method
Cilantro Lime Rice
- 1
Cook the Rice
In a medium pot, bring 2 cups of water to a boil. Add 1 cup of white rice and 1 tsp of salt. Reduce heat to low, cover, and simmer for about 18-20 minutes or until the rice is cooked and water is absorbed.
- 2
Pico de Gallo
- 3
Mix Ingredients
In a bowl, combine 2 cups of diced tomatoes, 1 cup of finely chopped red onion, 1 tbs of chopped cilantro, 1 tbs of lime juice, and 1 tsp of salt. Mix until well combined.
Black Bean Corn Salsa
- 4
Combine Ingredients
In a bowl, mix together 1 cup of drained black beans, 1 cup of corn, 1 cup of diced red bell pepper, 1 cup of finely chopped red onion, 1 tbs of lime juice, 2 tbs of chopped cilantro, and 1 tsp of salt. Stir until combined.
Assemble the Burrito Bowl
- 5
Layer Ingredients
In a bowl, layer the cilantro lime rice, followed by pico de gallo, black bean corn salsa, and top with 1 cup of shredded cheddar jack cheese, sliced avocado, and jalapenos to taste.
- 6
Serve with Toppings
Add a dollop of sour cream on top and serve with your choice of chips, flour tortillas, or corn tortillas on the side.