Loaded beef and rice burritos

• 200 g long-grain white rice
• 450 g ground beef80/20 or 85/15
• 1 tsp kosher salt
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper
• 1 can black beans400g can, drained and rinsed
• 120 ml store-bought salsaplus extra for serving
• 1 tbs avocado oil
• 4 store-bought flour tortillaslarge, burrito-size (about 25cm/10-inch)
• 120 g shredded Mexican-blend cheese
• 120 ml sour cream
• 1 medium lime

1. 1

   Combine the rice with 375ml of water and a pinch of kosher salt in the saucepan. Bring to a boil over high heat, then reduce to low, cover, and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from heat and keep covered.

   Tip: Start the rice first — it cooks passively while you handle the beef.

2. 2

   While the rice cooks, mix the cumin, smoked paprika, chili powder, garlic powder, onion powder, black pepper, and remaining kosher salt together in a small bowl to make the spice blend.

3. 3

   Heat the skillet over medium-high heat. Add the ground beef and break it up with the wooden spoon. Cook, stirring occasionally, until deeply browned and no pink remains, about 6-7 minutes. The beef should be sizzling steadily and smell rich and savory.

   Tip: Don't stir too often — letting the beef sit builds better browning and flavor.

4. 4

   Drain off any excess fat, leaving about 1 tablespoon in the pan. Add the spice blend and stir for 30 seconds until fragrant and the spices coat the meat evenly. Add the drained black beans and salsa, stir to combine, and cook until heated through and the mixture looks saucy but not soupy, about 2 minutes. Remove from heat.

5. 5

   Fluff the rice with a fork and squeeze half the lime juice over it, tossing to combine. Cut the remaining lime half into 4 wedges for serving.

6. 6

   Lay out the tortillas. Spoon a quarter of the rice down the center of each, followed by a quarter of the beef and bean mixture, a generous handful of shredded cheese, and a dollop of sour cream. Fold the sides in, then roll from the bottom up into a tight burrito, tucking as you go.

   Tip: Don't overfill — leave about 3cm of tortilla at each end so it tucks cleanly.

7. 7

   Wipe out the skillet if needed and return it to medium heat. Add the avocado oil and swirl to coat. Place the burritos seam-side down and cook until the bottom is golden and crispy, about 2 minutes. Flip carefully and crisp the other side for another 1-2 minutes until evenly golden and the tortilla feels firm to the touch.

   Tip: Press gently with a spatula while searing to get even contact with the pan.

8. 8

   Cut each burrito in half on the diagonal and serve with lime wedges on the side.

   Tip: Leftovers keep in the fridge wrapped in foil for up to 3 days. Reheat in a dry skillet over medium heat to re-crisp, about 3 minutes per side.

• skillet (30cm (12-inch))
• saucepan (2-liter (2-quart))
• cutting board
• wooden spoon

Per serving

Nutritional values are estimates only.