Burrito bowls are usually separate cooked parts. This version browns beef, toasts rice in the drippings, then simmers everything with salsa, broth, and beans.
Cold toppings keep the bowl fresh while the skillet does the work of a rice cooker and taco pan.
Ingredients
- 1 lb ground beef; onion; garlic; chili powder; cumin
- Salt; smoked paprika; 1 cup rinsed long-grain rice
- Salsa; broth; black beans; frozen corn
- Cheddar; shredded lettuce; avocado; sour cream; cilantro; lime
Method
- Brown beef and onion, leaving a little fat. Add garlic and spices.
- Toast rice, then add salsa and broth and bring to a boil.
- Stir in beans and corn; cover and simmer 15–18 minutes.
- Fluff and serve with cheese, lettuce, avocado, sour cream, cilantro, and lime.
Cook’s note
Rinse rice for a fluffy base. Medium salsa is family-friendly; hot salsa adds kick.
What to serve
Tortilla chips, pickled jalapeños, extra salsa, or taco salad.
Make-ahead
Base keeps 4 days and freezes 2 months without toppings. Reheat with broth.
Troubleshooting
Gentle simmer prevents sticking. Add salt and lime if bland; loosen a thick base with broth.