Pioneer Woman Beef Burrito Bowls

Pioneer Woman beef burrito bowls take 1 hour and seasoned ground beef, cilantro lime rice and Cuban-style black beans to make a hearty, build-your-own dinner. It's an easy weeknight burrito bowl recipe for game day, family dinner or casual summer cookouts, and it's endlessly customizable.

Let the rice sit covered for 10 minutes off the heat before you fluff it, because that steam is what makes every grain tender. Skip the rest and the rice turns gummy or stays a little hard in the middle.

Cooking the corn with pimentos, scallions and cumin in its own skillet gives you a warm, smoky side that most burrito bowls skip. Then the beef gets its own chili powder and paprika simmer, so each component tastes seasoned instead of everything relying on salsa.

Pioneer Woman Beef Burrito Bowls

0.0 from 0 votes

Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

4

servings

Prep time

40

minutes

Cooking time

30

minutes

Calories

1094

kcal

Fluffy cilantro lime rice, smoky spiced corn and juicy browned beef sit next to warm black beans in each bowl. A short simmer with a splash of water keeps the meat saucy instead of dry.

Ingredients

• 3 tbsp. olive oil
  

• 1 onion, chopped
  

• 1 1/2 c. long-grain white rice
  

• 2 garlic cloves, chopped
  

• 2 1/2 tsp. kosher salt
  

• 3/4 c. fresh cilantro, chopped
  

• Grated zest and juice of 2 limes
  

• 1 12-ounce bag frozen fire roasted corn, thawed
  

• 1 4-ounce can diced pimentos, drained
  

• 3 scallions, sliced
  

• 1 tsp. ground cumin
  

• 3/4 tsp. black pepper
  

• 1 1/2 lb. ground beef
  

• 1 tsp. chili powder
  

• 1 tsp. paprika
  

• 2 15-ounce cans Cuban-style black beans, warmed
  

• Pico de gallo, Mexican-style shredded cheese, shredded lettuce and sliced jalapeños, for topping
  

Directions

• Cook the rice: Heat 1 tablespoon olive oil in a medium pot over medium heat, add half of the chopped onion and cook until softened, 3 to 4 minutes. Stir in 1 1/2 cups rice and 2 chopped garlic cloves for 1 minute.
• Simmer and rest: Add 2²∕³ cups water and 1 teaspoon salt, bring to a boil, then reduce the heat to low and simmer uncovered for 5 minutes. Cover and cook until the rice is tender, 15 to 18 minutes.
• Rest and season the rice: Let the rice sit covered for 10 minutes off the heat, then fluff it with a fork. Stir in 3/4 cup chopped cilantro and the zest and juice of 2 limes.
• Warm the corn: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the thawed corn, drained pimentos, 3 sliced scallions, 1/2 teaspoon cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Cook the corn through: Cook, stirring often, until the corn is warmed through, 3 to 5 minutes. Then move it to a serving dish and wipe out the skillet.
• Brown the beef: Add the remaining 1 tablespoon olive oil to the skillet over medium-high heat, then add the remaining onion and cook until it starts to soften, about 3 minutes. Add 1 1/2 pounds ground beef and cook, breaking it up with a wooden spoon, until browned, about 5 minutes, then pour off the excess fat.
• Season and simmer: Stir in 1 teaspoon chili powder, 1 teaspoon paprika, the remaining 1 teaspoon salt and 1/2 teaspoon each cumin and pepper. Pour in 1/2 cup water, reduce the heat to low and simmer until reduced, about 5 minutes.
• Build the bowls: Scoop rice, warmed Cuban-style black beans, the corn mixture and beef into individual bowls. Then top with pico de gallo, Mexican-style shredded cheese, shredded lettuce and sliced jalapeños.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO wooden spoon set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different protein in these bowls?

Ground turkey, ground chicken or chorizo all work with the same seasoning, since the spices are what carry the flavor. If you use chorizo, cut back on the added salt because it's already well seasoned.

How long do leftover burrito bowl components keep?

Store the rice, beef, corn and beans in separate airtight containers in the fridge for up to 4 days. Keep the lettuce, cheese and pico de gallo apart too, so nothing gets soggy.

Can I make burrito bowls ahead of time?

Cook the rice, corn and beef up to a day ahead and reheat them before serving, which makes weeknight assembly fast. For a party, set everything out warm and let people build their own bowls.

Can I swap the white rice for something else?

Brown rice, quinoa or cauliflower rice all work as a base. Brown rice needs more water and a longer cook time than the recipe gives, so follow the package directions and add the cilantro and lime at the end.

What's the most common mistake with burrito bowls?

Skipping the step of pouring off the beef fat leaves the meat greasy and weighs down the whole bowl. Seasoning each component separately also matters, because plain rice or corn makes the bowl taste flat.