Burrito Bowls Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g long-grain white rice</li><li class="ingredients-single-item">500ml vegetable broth</li><li class="ingredients-single-item">30ml lime juice</li><li class="ingredients-single-item">15g fresh cilantro, chopped</li><li class="ingredients-single-item">400g tin black beans, drained and rinsed</li><li class="ingredients-single-item">1 large onion, diced</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">2 tablespoons olive oil</li><li class="ingredients-single-item">1 tablespoon ground cumin</li><li class="ingredients-single-item">1 teaspoon smoked paprika</li><li class="ingredients-single-item">1 teaspoon dried oregano</li><li class="ingredients-single-item">1/2 teaspoon chili powder</li><li class="ingredients-single-item">400g beef mince (or plant-based alternative)</li><li class="ingredients-single-item">2 bell peppers (any color), sliced</li><li class="ingredients-single-item">1 large ripe avocado</li><li class="ingredients-single-item">150g cherry tomatoes, diced</li><li class="ingredients-single-item">100g grated cheddar cheese</li><li class="ingredients-single-item">120g sour cream</li><li class="ingredients-single-item">1 lime, cut into wedges</li><li class="ingredients-single-item">Salt and pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Oven-safe casserole dish</li><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Heavy-based saucepan with lid</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. This will be used for roasting the peppers and keeping components warm before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents your rice from becoming gummy. In a heavy-based saucepan, bring the vegetable broth to a boil, then add the rinsed rice. Reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and rice is tender.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the rice cooks, toss sliced bell peppers with 1 tablespoon olive oil, a pinch of salt and pepper. Spread them on a baking tray and roast in the preheated oven for 15-20 minutes until they begin to char slightly at the edges, which develops their natural sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Heat the remaining tablespoon of olive oil in a large frying pan over medium heat. Add half the diced onion and cook until translucent, about 3-4 minutes. Add half the minced garlic and cook for another 30 seconds until fragrant (cooking garlic briefly prevents it from burning and becoming bitter).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the beef mince to the pan, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes. Sprinkle with half the cumin, half the smoked paprika, half the oregano, and all of the chili powder. Season with salt and pepper, stir well, and cook for another 2 minutes to develop flavor. Transfer to an oven-safe dish and keep warm in the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In the same pan, add the remaining onion and garlic. Sauté until softened, then add the drained black beans, remaining cumin, smoked paprika, and oregano. Cook for 5 minutes, stirring occasionally. Using the back of your spoon, lightly mash about a quarter of the beans against the side of the pan – this creates a creamier texture while maintaining some whole beans for texture contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the rice is cooked, remove from heat and let stand, covered, for 5 minutes. This resting period allows the moisture to distribute evenly throughout the grains. Fluff the rice with a fork, then stir in the lime juice and chopped cilantro. The acid from the lime brightens the flavor and cuts through the richness of the other components.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Prepare your fresh toppings: dice the avocado and toss with a squeeze of lime juice to prevent browning; chop the cherry tomatoes; and have your sour cream and grated cheese ready.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>To assemble the burrito bowls: place a generous portion of cilantro-lime rice in the base of each bowl. Arrange the beans, seasoned beef, and roasted peppers in separate sections around the bowl. Top with diced avocado, tomatoes, a dollop of sour cream, and a sprinkling of cheese. Garnish with additional cilantro and lime wedges.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve immediately while all components are still warm, allowing everyone to mix their ingredients according to preference. The contrast between the warm spiced elements and cool, fresh toppings creates a delightful temperature and texture contrast in every bite.</li></ol>