DIY Burrito Bowl Station

Set up a complete burrito bowl spread at home with cilantro-lime rice, seasoned black beans, sautéed peppers and onions, sweet corn, fresh pico de gallo, creamy guacamole, shredded cheese, sour cream, and crispy tortilla chips. Everything's ready to go on the counter so everyone can build exactly the bowl they want. Meat eaters can add seasoned ground beef, slow-cooked carnitas, or grilled chicken from a separate dish kept warm on the side. The vegetarian base is hearty and complete on its own, and you can keep utensils and surfaces separate if that matters in your household.

By TasteBuds

Recipe details

Yield
6 to 8 people
Prep time
35 minutes
Cook time
40 minutes
Total time
50 minutes

Ingredients

  • 2 cups Long-grain white rice, rinsed
  • 3 cups Water (for rice)
  • 1 tsp Salt (for rice)
  • 1/2 cup Fresh cilantro, chopped
  • 3 medium Limes, juiced (about 6 tbsp juice total)
  • 2 (15 oz) cans Black beans, drained and rinsed
  • 1 tsp Ground cumin (for beans)
  • 1/2 tsp Garlic powder (for beans)
  • 1/2 cup Water (for beans)
  • 3 large Bell peppers, sliced into strips (mix of red, yellow, and green)
  • 1 large Yellow onion, sliced into half-moons
  • 2 tbsp Olive oil (for peppers and onions)
  • 1/2 tsp Salt (for peppers and onions)
  • 1/4 tsp Black pepper, freshly ground
  • 2 cups Corn kernels (fresh, canned (drained), or thawed frozen)
  • 4 medium Roma tomatoes, diced small
  • 1/2 medium Red onion, finely diced
  • 1 small Jalapeño, seeded and minced (optional, for pico)
  • 1/4 cup Fresh cilantro, chopped (for pico)
  • 2 tbsp Lime juice (for pico)
  • 1/2 tsp Salt (for pico)
  • 3 large Ripe avocados, halved and pitted
  • 2 tbsp Lime juice (for guacamole)
  • 1/2 tsp Salt (for guacamole)
  • 1/4 tsp Garlic powder (for guacamole, optional)
  • 2 cups Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • 1 cup Sour cream
  • 1 large bag Tortilla chips (about 12 oz)

Instructions

  1. Rinse 2 cups long-grain white rice under cold water until the water runs clear.
  2. Combine the rinsed 2 cups rice, 3 cups water, and 1 tsp salt in a large pot. Bring to a boil over high heat, then reduce to low, cover tightly, and simmer for 15 minutes without lifting the lid.
  3. While the rice simmers, drain and rinse 2 (15 oz) cans black beans.
  4. Combine the drained 2 (15 oz) cans black beans, 1 tsp ground cumin, 1/2 tsp garlic powder, and 1/2 cup water in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally, and cook for 10 minutes until the beans are warmed through and slightly thickened.
  5. While the beans simmer, slice 3 large bell peppers into strips and slice 1 large yellow onion into half-moons.
  6. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the sliced 3 large bell peppers and 1 large yellow onion, season with 1/2 tsp salt and 1/4 tsp black pepper, and sauté for 8 to 10 minutes, stirring occasionally, until the vegetables are softened and lightly charred at the edges.
  7. While the peppers and onions cook, chop 1/2 cup fresh cilantro for the rice.
  8. Juice 3 medium limes to get about 6 tbsp juice total.
  9. When the rice is done, remove it from the heat and let it sit covered for 5 minutes.
  10. While the rice rests, dice 4 medium Roma tomatoes small.
  11. Finely dice 1/2 medium red onion.
  12. Seed and mince 1 small jalapeño if using.
  13. Chop 1/4 cup fresh cilantro for the pico de gallo.
  14. In a mixing bowl, combine the diced 4 medium Roma tomatoes, diced 1/2 medium red onion, minced 1 small jalapeño (if using), chopped 1/4 cup fresh cilantro, 2 tbsp lime juice, and 1/2 tsp salt. Stir well and set aside.
  15. Halve and pit 3 large ripe avocados. Scoop the flesh into a bowl.
  16. Mash the 3 large avocados with a fork or potato masher until mostly smooth with some chunks remaining. Stir in 2 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp garlic powder if using. Taste and adjust seasoning if needed.
  17. Fluff the rested 2 cups rice with a fork, then stir in the chopped 1/2 cup fresh cilantro and 2 tbsp lime juice (from the earlier juicing). Taste and adjust salt if needed.
  18. Transfer the cilantro-lime rice to a serving bowl.
  19. Transfer the seasoned black beans to a serving bowl.
  20. Transfer the sautéed peppers and onions to a serving bowl.
  21. Place 2 cups corn kernels in a small serving bowl (if using canned, drain well; if using frozen, thaw and pat dry).
  22. Transfer the pico de gallo to a serving bowl.
  23. Transfer the guacamole to a serving bowl.
  24. Place 2 cups shredded cheese in a serving bowl.
  25. Place 1 cup sour cream in a serving bowl with a spoon.
  26. Arrange 1 large bag tortilla chips in a basket or serving bowl.
  27. Set all bowls out on the counter or table in a row: rice, beans, peppers and onions, corn, pico de gallo, guacamole, cheese, sour cream, and chips. Place serving spoons in each bowl. Everyone can now build their own bowl exactly how they like it.