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Quick Mexican Beef Rice Bowls Recipe

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★★★★★

4.9 from 106 reviews

Quick Mexican Beef Rice Bowls combine lean ground beef cooked with aromatic spices, beans, and tomatoes, served over steamed rice with fresh avocado, cheese, and vibrant toppings for a flavorful and satisfying meal ready in under 40 minutes.

Ingredients

Scale

Beef Mixture

  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 1 tsp freshly minced garlic
  • 500 g lean minced (ground) beef
  • 400 g canned black beans, kidney beans or mixed beans
  • 2 tsp sweet paprika
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 2 tbsp tomato paste
  • 400 g canned crushed tomatoes or tomato passata
  • 60 ml water

Rice

  • 370 g steamed rice

Toppings

  • 1 avocado
  • 1 tsp fresh lime juice
  • Sea salt flakes, to taste
  • Freshly cracked black pepper, to taste
  • 125 g grated cheddar
  • 150 g grape (baby roma/plum) tomatoes, halved
  • ¼ bunch coriander (cilantro), roughly chopped
  • 1 jalapeño, sliced (optional)
  • Lime wedges

Instructions

  1. Cook the onion and garlic: Heat the olive oil in a large, deep, heavy-based frying pan over medium–high heat. Add the finely diced onion and freshly minced garlic and cook, stirring occasionally, for 2–3 minutes until softened and fragrant.
  2. Add the beef: Add the lean minced beef to the pan and cook for 4–5 minutes, breaking it up with a spoon, until browned evenly throughout.
  3. Add the remaining ingredients: Stir in the canned beans, sweet paprika, ground cumin, dried oregano, garlic powder, onion powder, sea salt flakes, and freshly cracked black pepper to the browned beef. Mix well to combine all the spices and seasonings.
  4. Simmer with tomato paste and crushed tomatoes: Stir through the tomato paste followed immediately by the crushed tomatoes and 60 ml water. Bring the mixture to a gentle simmer and cook over medium–low heat, uncovered, for 12 minutes to allow flavors to meld and sauce to thicken slightly.
  5. Coat the rice: Add 1–2 tablespoons of the prepared sauce to the steamed rice and stir to coat the grains evenly, enhancing the flavor of the rice (this step is optional but recommended).
  6. Mash the avocado: In a small bowl, roughly mash the avocado with a fork. Add fresh lime juice, sea salt flakes, and freshly cracked black pepper to taste, stirring well to combine. Set aside.
  7. Assemble and serve: Divide the flavored rice evenly among four bowls. Top each bowl with a generous portion of the Mexican beef mixture, followed by shredded cheddar cheese, a dollop of the mashed avocado, halved grape tomatoes, chopped fresh coriander, jalapeño slices (if using), and a wedge of lime for squeezing. Serve immediately while warm.

Notes

  • Choosing lean ground beef reduces fat content without sacrificing flavor.
  • Use any canned beans you prefer for variety and texture.
  • The jalapeño is optional and can be omitted or substituted for milder peppers.
  • Steamed rice can be white, brown, or any variety you like; adjust cooking times accordingly.
  • Leftover beef mixture can be refrigerated for up to 3 days or frozen for up to 1 month.
  • Feel free to add sour cream or salsa as additional toppings if desired.

Keywords: Mexican beef rice bowls, quick dinner, ground beef recipe, spicy beef, easy Mexican recipe

Find it online: https://kitchenbyclara.com/quick-mexican-beef-rice-bowls-recipe/