Chestnut Free Pickled Jalapeño Beef Burrito Bowls with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the cilantro-lime rice
- 1 cup long-grain white rice
- 1 ¾ cups water
- ½ tsp salt
- 3 tbsp fresh lime juice (from about 2 limes), divided
- ¼ cup fresh cilantro, finely chopped, divided
For the pickled jalapeños
- 4 medium jalapeños, thinly sliced into rounds
- ½ cup white wine vinegar
- ½ cup water
- 1 tsp sugar
- 1 tsp salt
For the cilantro slaw
- 2 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- ¼ cup fresh cilantro, finely chopped
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- ¼ tsp salt
For the beef
- 1 lb ground beef (80/20)
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 ½ tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup water
For serving
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- ½ cup sour cream (optional)
- ½ cup shredded cheddar cheese (optional)
Instructions
- 1
Combine the jalapeño rounds, white wine vinegar, water, sugar, and 1 tsp salt in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar and salt dissolve, about 2 minutes. Remove from heat, transfer the jalapeños and brine to a heatproof bowl or jar, and set aside to pickle for at least 20 minutes.
- 2
Combine the rice, 1 3/4 cups water, and 1/2 tsp salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and cook until the water is fully absorbed and the rice is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
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