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Easy Kosher Beef Burrito Bowls With Cilantro Rice

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✓ Pesach-friendly if your family eats kitniyot. Look for a Pesach hechsher on: broth, paprika, garlic powder. Pesach recipes and menu planner

Meat (Fleishig)

Beef burrito bowls are an easy build-your-own dinner. Ground beef is cooked with onion, garlic, cumin, smoked paprika, oregano, tomatoes and black beans, then served over cilantro rice with lettuce, tomatoes, avocado, red onion, pickled jalapeños and lime.

Make the Components Ahead

Cook the rice in broth, then stir in olive oil and chopped cilantro. Brown the beef well before adding the spices so they toast in the fat, then add the tomatoes and beans and simmer until thick. Everything can be made up to 3 days ahead and reheated, and everyone assembles their own bowl.

Kosher Notes

This is a meat (fleishig) recipe, so skip the cheese and sour cream. Avocado and guacamole add creaminess. Use kosher broth for the rice. Ground turkey works for a leaner version.

Variations

Add 1/4 teaspoon cayenne with the spices for heat, and serve with hot sauce and salsa.

Easy Kosher Beef Burrito Bowls With Cilantro Rice
These customizable kosher beef burrito bowls with fragrant cilantro rice make weeknight dinners simple and satisfying for the whole family.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican-inspired
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Cilantro Rice
  • 1½ cups long-grain white rice
  • 2¾ cups chicken or vegetable broth kosher certified
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ cup fresh cilantro chopped
For the Seasoned Beef
  • 2 pounds ground beef 80/20 blend, kosher
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 can diced tomatoes 14.5 oz, drained
For Assembly
  • 1 can black beans 15 oz, drained and rinsed
  • 2 cups lettuce chopped romaine
  • 2 large tomatoes diced
  • 1 large avocado diced
  • ½ cup red onion finely diced
  • ¼ cup pickled jalapeños optional
  • 1 lime cut into wedges

What I use for this recipe

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Method
 

Make the Cilantro Rice
  1. Heat olive oil in a medium saucepan over medium heat. Add rice and stir for 2 minutes until lightly toasted.
  2. Add broth and salt, bring to a boil, then reduce heat to low. Cover and simmer for 18 minutes.
  3. Remove from heat and let stand 5 minutes. Fluff with a fork and stir in chopped cilantro.
Prepare the Seasoned Beef
  1. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 4-5 minutes until softened.
  2. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add ground beef, breaking it up with a spoon. Cook for 6-8 minutes, letting some pieces get crispy.
  4. Add cumin, paprika, garlic powder, oregano, salt, and pepper. Stir to combine.
  5. Add drained diced tomatoes and simmer for 5 minutes until heated through.
Assemble the Bowls
  1. Divide cilantro rice among 6 serving bowls.
  2. Top each bowl with seasoned beef, black beans, lettuce, diced tomatoes, avocado, and red onion.
  3. Serve with pickled jalapeños and lime wedges on the side.

Notes

The rice and beef can be made up to 3 days ahead and stored separately in the refrigerator. Reheat gently before serving. For a spicier version, add ¼ teaspoon cayenne pepper with the other spices. You can substitute ground turkey for a leaner option.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 22g 28%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 780mg 34%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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