Mexican Beef Bowl Recipe

Rinse the rice under cold water until the water runs mostly clear. Combine rinsed rice, 2 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let sit, covered, 5 minutes more.

Fluff the rice with a fork; stir in lime zest and chopped cilantro if using. Keep covered and set aside until serving.

In a small bowl, combine chili powder, cumin, smoked paprika, dried oregano, 1 tsp salt, 1/2 tsp black pepper, and tomato paste. Stir in 1/2 cup broth to make a loose paste.

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add the diced onion and sauté 3–4 minutes until translucent.

Add minced garlic and cook 30 seconds until fragrant. Push onion/garlic to the side and add the ground beef to the pan. Break it up with a spatula and brown for 4–6 minutes until no longer pink.

Pour the spice/broth mixture over the browned beef. Stir well to combine, reduce heat to medium-low, and simmer 4–5 minutes until the sauce thickens and flavors meld. Taste and adjust seasoning with additional salt if needed.

Stir in fresh lime juice and chopped cilantro (reserve a little cilantro for garnish). Keep warm off heat until ready to assemble bowls.

If using frozen corn, heat a small skillet over medium and warm the corn for 2–3 minutes with a pinch of salt. If canned, simply drain and rinse before use.

In a bowl, gently toss drained black beans, warmed or drained corn, and diced bell pepper. Season with a pinch (about 1/8 tsp) salt and a little black pepper. Optionally warm briefly in a microwave or skillet for service.

Divide the cooked rice evenly among four bowls (about 1/4 cup cooked rice per serving if making 4 servings; adjust if fewer).

Top each portion of rice with equal portions of the spiced ground beef (about 1/4 lb per serving), then spoon the black bean and corn mixture beside the beef.

Arrange avocado slices and halved cherry tomatoes on top. Sprinkle shredded cheese over the hot beef so it melts slightly.

Add a dollop of sour cream or Greek yogurt, drizzle hot sauce if using, and garnish with remaining cilantro. Season avocado and tomatoes with the remaining 1/4 tsp salt and 1/4 tsp black pepper, or to taste.

Serve immediately with lime wedges on the side for squeezing over the bowl.