Go Back
–+ servings
A bowl with shredded Mexican beef, sliced avocado, lime wedges, rice, black beans, corn, and pico de gallo, surrounded by fresh cilantro, tomatoes, limes, and other ingredients on a white surface.
Print Recipe Add to Collection
Rate this Recipe!

Mexican Shredded Beef Burrito Bowl

Hot cilantro-lime rice, juicy braised beef, and ice-cold pico de gallo in the same bowl. Twenty minutes, four nights of leftovers, zero regrets.
Prep Time15 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 bowl (1 bowl per serving)
Calories: 572kcal
Author: Kita Roberts

Equipment

Ingredients

For the Cilantro-Lime Rice

  • 1 cup long-grain white rice (Basmati or Jasmine)
  • 2 cups chicken broth or water
  • 2 tablespoons unsalted butter
  • 2 limes juiced and zested
  • 1/2 cup fresh cilantro finely chopped
  • 1 teaspoon kosher salt

For the Bowl

  • 2 cups Slow Cooker Mexican Shredded Beef warmed
  • 1 can (15 oz) black beans rinsed and drained
  • 1 cup corn kernels (canned, frozen, or roasted)
  • 1/2 teaspoon ground cumin
  • splash neutral oil
  • 1 large avocado sliced
  • 1/2 cup fresh pico de gallo
  • Sour cream to serve or spice things up with our chipotle crema or poblano crema
  • Lime wedges to serve

Instructions

Rinse the Rice

  • Place the rice in a fine-mesh sieve and rinse under cold water until it runs clear, 30 to 60 seconds.

Cook the Rice

  • Bring the water or broth, butter, and salt to a boil. Add the rinsed rice, stir once, reduce heat to low, cover immediately, and simmer for 18 to 20 minutes until all liquid is absorbed.

Season the Rice

  • Remove from heat. Let steam with the lid on for 5 minutes. Add the lime juice, lime zest, and cilantro. Fluff with a fork and fold to distribute. Cover to keep warm.
    A glass bowl of cooked white rice with chopped cilantro and lime zest, next to a grater with a zested lime and two whole limes on a white surface.

Warm the Beans and Corn

  • In a small skillet over medium heat, warm the black beans and corn with a splash of oil and the cumin for 2 to 3 minutes until heated through. Season with salt.
    Corn kernels being sautéed in a black frying pan with a wooden spatula on a light marble surface.

Reheat the Beef

  • In the same skillet over medium heat, warm the shredded beef with a splash of its braising liquid for 2 to 3 minutes until heated through and the edges begin to caramelize.

Assemble

  • Divide the cilantro-lime rice among four bowls. Add a generous scoop of beef to the center. Arrange the beans and corn alongside.
    A bowl with shredded Mexican beef, white rice, black beans, corn, and fresh tomato salsa sits on a marble surface.

Top and Serve

  • Top each bowl with fresh pico de gallo, avocado slices, and sour
    A bowl with shredded mexican beef, rice, black beans, corn, avocado, pico de gallo, and a lime wedge.

Notes

  • Add lime juice and cilantro to the rice off heat only - adding them to the cooking water mutes the flavor completely.
  • Store the hot components (rice, beef, beans) in separate airtight containers for up to 4 days. Add the cold toppings fresh at serving.
  • Beef and beans freeze well for up to 3 months. 
  • Slice the avocado immediately before serving.

Nutrition

Serving: 1serving | Calories: 572kcal | Carbohydrates: 55g | Protein: 29g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1405mg | Potassium: 817mg | Fiber: 6g | Sugar: 6g | Vitamin A: 572IU | Vitamin C: 18mg | Calcium: 62mg | Iron: 4mg