Barley Free Beef Burrito Bowl
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups long-grain white rice, uncooked
- 2 ¾ cups water
- ½ tsp salt
- 3 tbsp fresh lime juice (from about 2 limes)
- ¼ cup fresh cilantro, roughly chopped
For the beef
- 2 tbsp garlic-infused olive oil
- 1 ½ lb lean ground beef
- 2 tsp ground cumin
- 1 ½ tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- ½ tsp salt
- 2 tbsp tomato paste
- ¼ cup water
For the roasted peppers
- 2 medium red bell peppers, cut into 1-inch strips
- 1 medium green bell pepper, cut into 1-inch strips
- 1 tbsp garlic-infused olive oil
- ¼ tsp salt
For serving
- 4 scallions, green tops only, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 medium avocado, diced (about ½ cup)
- ½ cup cheddar cheese, shredded
- ¼ cup fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the bell pepper strips with 1 tbsp garlic-infused olive oil and 1/4 tsp salt on a rimmed baking sheet, spreading them in a single layer. Roast for 20–25 minutes, turning once halfway through, until the edges are lightly charred and the peppers are tender.
- 2
While the peppers roast, combine the rice, water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover tightly, and cook for 15 minutes, until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 5 minutes.
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