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Southwest Beef and Rice Bowls - Colorful, Flavor-Packed, and Weeknight Easy

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the bowls:
  • 1 cup long-grain white rice (or brown rice or jasmine), rinsed
  • 2 cups low-sodium chicken or vegetable broth (or water)
  • 1 tablespoon olive oil
  • 1 pound ground beef (85–90% lean)
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 1 cup corn kernels (frozen, canned, or fresh)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/8–1/4 teaspoon cayenne pepper (optional, for heat)
  • Juice of 1 lime, plus extra wedges for serving
  • 1/4 cup chopped fresh cilantro (optional, for garnish)
  • For the creamy sauce (optional but recommended):
  • 1/3 cup sour cream or plain Greek yogurt
  • 1–2 teaspoons hot sauce or adobo sauce from chipotles
  • 1 teaspoon lime juice
  • Pinch of salt
  • Optional toppings: Diced avocado, shredded cheddar or Monterey Jack, cherry tomatoes, sliced jalapeños, shredded lettuce, pico de gallo, pickled red onions

Method
 

  1. Cook the rice: In a medium pot, combine rice and broth. Bring to a boil, reduce to low, cover, and simmer until tender and liquid is absorbed (about 15 minutes for white rice; 35–40 for brown). Fluff with a fork and keep warm.
  2. Make the sauce: In a small bowl, stir together sour cream, hot sauce, lime juice, and a pinch of salt. Adjust heat and acidity to taste. Chill until serving.
  3. Sauté the aromatics: Heat olive oil in a large skillet over medium-high. Add onion and bell pepper. Cook, stirring, until softened and lightly caramelized, 4–6 minutes.
  4. Brown the beef: Add ground beef to the skillet. Break it up with a spoon and cook until no longer pink, 5–7 minutes. If there’s excess grease, drain it off.
  5. Season: Stir in garlic, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using). Cook 1–2 minutes until fragrant.
  6. Add corn and beans: Mix in corn and black beans. Cook 2–3 minutes to warm through. Squeeze in lime juice and taste for seasoning, adding more salt or lime as needed.
  7. Assemble the bowls: Spoon rice into bowls. Top with a generous scoop of the beef mixture. Add your favorite toppings and a drizzle of the creamy sauce. Finish with cilantro and extra lime wedges.