Tex-Mex · main

Loaded Beef Burrito Bowl with Cilantro Lime Rice

Loaded Beef Burrito Bowl with Cilantro Lime Rice reads sourness 5.5, citrus 5.1 and richness 4.4 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 38 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.3 / 10
• Sweet & Fruity — 3.3 / 10
• Sour & Bright — 7.0 / 10
• Bitter & Earthy — 2.5 / 10
• Rich & Fat — 4.7 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Sourness 5.5 · Citrus 5.1 · Richness 4.4 · Allium 4.1 · Umami 4.0 · Salinity 3.5 · Sweetness 2.8 · Herbaceous 2.7 · Heat 2.6 · Earthy 2.3 · Warm Spice 1.7 · Fruity 1.5 · Nutty 1.2 · Bitterness 1.0 · Floral 0.8

What's in it (16)

• long-grain white rice — 177 g
• unsalted butter — 14 g
• water — 355 g
• salt — 10 g
• lime juice — 44 g
• cilantro — 20 g
• extra-lean ground beef — 454 g
• yellow onion — 110 g
• garlic — 9 g
• chili powder — 30 g
• cumin — 5 g
• black beans — 425 g
• roma tomatoes — 240 g
• jalapeno — 100 g
• avocado — 150 g
• cheddar cheese — 57 g

Time & effort: about 38 min (32 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 156.7 kcal, 10.2 g protein, 4.2 g fat, 21.4 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Make the pico de gallo first so it has time to marinate: in a small bowl, toss the diced tomatoes, half the diced onion, the jalapeno, 2 tablespoons of the cilantro, 1 tablespoon of the lime juice, and 1/4 teaspoon of the salt. Set aside at room temperature while you cook the rest.
2. Melt the butter in a medium saucepan over medium heat. Add the rinsed rice and toast, stirring often, until the grains turn opaque and smell faintly nutty, about 2 minutes.
3. Pour in the water and 1 teaspoon of the salt, raise the heat, and bring to a boil. Cover, reduce the heat to low, and simmer until the water is absorbed and the rice is tender, 16-18 minutes. Remove from the heat and let stand, covered, 5 minutes.
4. Fluff the rice with a fork and stir in the remaining lime juice and cilantro. Cover to keep warm.
5. While the rice cooks, heat a large skillet over medium-high heat. Add the ground beef and the remaining diced onion, breaking the beef into small crumbles with a spoon, and cook until the beef is deeply browned and the onion has softened, 6-7 minutes.
6. Push the beef to one side, add the garlic to the cleared spot, and cook until fragrant, about 30 seconds, then stir it through.
7. Stir in the chili powder and cumin and cook 1 minute, until the spices smell toasted, then season with the remaining 3/4 teaspoon salt.
8. Add the black beans, stir to combine, and simmer until warmed through and any excess liquid has cooked off, 4-5 minutes. Taste and add more salt if needed.
9. Divide the cilantro-lime rice among bowls. Top with the beef and black bean mixture, spoon the pico de gallo over the top, and finish with the avocado and shredded cheddar.

Dishes with a similar flavor shape

• Steak Fajitas with Lime and Cilantro — Tex-Mex
• Chicken and Rice Enchilada Skillet — Tex-Mex
• White Chicken Chili with Green Chiles — American
• Pork Green Chile Stew — Tex-Mex · Southwestern
• Black Bean and Corn Quesadillas — Tex-Mex

Keep reading: what sourness, citrus, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.