Americas · Tex-Mex-inspired
Lime Rice Burrito Bowl with Black Beans
A burrito bowl separates the fresh toppings from the warm rice and beans. Lime-seasoned rice provides a bright base, while tomato salsa, avocado and a little cheese add contrast. This meat-free Tex-Mex-inspired version is easy to portion for a casual premium retail or food-service menu.
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Estimated timing; cooked-rice recipes exclude cooking and chilling the rice beforehand.
Choosing Rice for This Dish
Đài Thơm 8 or OM5451 can be tested for a long-grain base. Brown Rice is a separate whole-grain variation requiring its own cooking time.
Ingredients
- 180 g long-grain rice and water per pack
- 200 g cooked black beans
- 100 g sweetcorn
- 1 tomato, ½ red onion and 1 avocado
- 1 lime, coriander and 1 tbsp oil
- 30 g grated cheese, optional
- ½ tsp cumin, salt to taste
Method
Cook rice and rest covered. Mix a little lime juice and chopped coriander into the fluffed warm grains.
Warm beans and corn with oil, cumin and a splash of water until hot.
Dice tomato and onion for salsa; season with lime and salt. Slice avocado just before assembly.
Spoon rice into bowls, add beans and corn, then fresh salsa, avocado and optional cheese. Keep extra dressing separate.
Chef’s Notes
Add lime gradually rather than soaking the rice. For a takeaway trial, pack salsa separately so the grains stay distinct during transport.
Storage and Cooking Temperatures
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