Chipotle-style burrito bowl with cilantro-lime rice

• 300 g long grain white rice
• 500 g ground beef80/20 lean-to-fat ratio
• 3 lime
• 1 bunch fresh cilantroabout 30g, roughly chopped
• 1 can black beans400g can, drained and rinsed
• 150 g frozen corn kernels
• 3 roma tomatoesdiced
• 1 white onionhalf finely diced for pico, half finely diced for beef
• 1 jalapeñoseeded and finely diced
• 3 garlic clovesminced
• 1 tbs chili powder
• 1 ½ tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• 1 tbs avocado oil
• 1 ½ tsp salt
• 120 ml sour cream
• 80 g shredded cheddar cheese

1. 1

   Rinse 300g rice in a fine mesh strainer under cold water until the water runs mostly clear, about 30 seconds. Add the rice to a 2-liter saucepan with 450ml water and 0.5 tsp salt. Bring to a boil over high heat, then drop to the lowest heat setting, cover, and cook for 15 minutes. Don't lift the lid — the steam does the work.

   Tip: Start the rice first — it cooks hands-off while you prep everything else.

2. 2

   While the rice cooks, make the pico de gallo: combine the diced roma tomatoes, half of the diced white onion, the diced jalapeño, a generous handful of chopped cilantro (save the rest for the rice), and the juice of 1 lime in a mixing bowl. Add 0.25 tsp salt and toss. Set aside — it gets better as it sits.

   Tip: For a milder pico, scrape out every last jalapeño seed. For heat lovers, leave a few in.

3. 3

   Heat avocado oil in a 30cm skillet over medium-high heat until it shimmers. Add the remaining diced onion and cook until it softens and turns translucent, about 2 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

4. 4

   Add the ground beef to the skillet and break it into small crumbles with a spoon or spatula. Cook without stirring for about 2 minutes to get some browning, then break it up further and stir. Cook until no pink remains, about 5 minutes total.

   Tip: Resist the urge to stir constantly — letting the beef sit builds those crispy, flavorful bits.

5. 5

   Add the chili powder, cumin, smoked paprika, dried oregano, and 0.75 tsp salt to the beef. Stir everything together and cook for 1 minute until the spices bloom and smell incredible. Add 60ml water, stir, and let it simmer for 2 minutes until the sauce thickens slightly and coats the meat. Remove from heat.

   Tip: The splash of water helps the spices form a saucy coating instead of a dry rub.

6. 6

   Push the beef to one side of the skillet (or transfer to a bowl). Return the skillet to medium-high heat, add the frozen corn in a single layer, and cook without stirring for 2-3 minutes until you see char marks and hear popping. Toss once and char for another minute. Transfer to a small bowl.

   Tip: Frozen corn straight from the bag chars beautifully — no need to thaw.

7. 7

   Warm the drained black beans in the same skillet over medium heat for about 2 minutes, stirring occasionally, with a pinch of cumin if you'd like. Set aside.

8. 8

   When the rice timer goes off, remove the saucepan from heat and let it sit covered for 5 minutes. Then fluff with a fork and stir in the juice of 2 limes and the remaining chopped cilantro. Taste and add a pinch more salt if needed — the rice should taste bright and vibrant.

   Tip: Add the lime juice while the rice is hot — it absorbs the flavor much better.

9. 9

   Build your bowls: divide the cilantro-lime rice among 4 bowls. Top with the seasoned beef, charred corn, black beans, and a generous spoonful of pico de gallo. Finish with a drizzle of sour cream and a handful of shredded cheddar.

• skillet (30cm (12-inch))
• saucepan (2-liter (2-quart))
• cutting board
• chef's knife
• mixing bowl
• fine mesh strainer

Per serving

Nutritional values are estimates only.