HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Beef Burrito Bowl
Mexican Beef Burrito Bowl

Mexican Beef Burrito Bowl

with Brown Rice and Sweet Red Pepper Salsa

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A deconstructed burrito? What fun! Delicious seared beef teams up with hearty brown rice and beans, sweet red pepper salsa and citrusy lime crema.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Beef Strips

½ cup

Sprouted Brown Rice

1 can

Black Beans

230 g

Red Bell Pepper

10 g


1 tbsp

Tomato Paste

2 tbsp

Mexican Seasoning

1 unit

Vegetable Broth Concentrate

113 g

Corn Kernels

3 tbsp

Sour Cream


1 unit


56 g

Red Onion

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3339 kJ
Calories798 kcal
Fat16 g
Saturated Fat3 g
Carbohydrate98 g
Sugar10 g
Dietary Fiber22 g
Protein58 g
Cholesterol86 mg
Sodium1914 mg
Utensilsarrow down iconarrow down icon
Measuring Cups
Small pot
Large Non-Stick Pan
Measuring Spoons
Small Bowl
Instructionsarrow up iconarrow up icon
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In a small pot, combine the rice and 1 1/4 cups salted water (double for 4 people). Bring it to a boil over high heat, then reduce the heat to medium-low. Cover with a lid and simmer until the rice is tender, 25-28 min. (Drain when the rice is cooked through, and return to the pot.)


Meanwhile, wash and dry all produce.* Drain and rinse the beans. Core, then cut the bell pepper(s) into 1/2-inch pieces. Roughly chop the cilantro. Zest and juice half the lime (1 lime for 4 people). Cut the remaining lime into wedges.


Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the bell peppers and onions. Cook, stirring often, until the peppers are tender-crisp, 4-5 min. Stir in the tomato paste and 2 tbsp water (double for 4 people). Season with salt and pepper. Transfer to a small bowl and cover to keep warm.


Pat the beef strips dry with paper towels. Season with salt and pepper. Heat the same pan over medium-high heat. Add a drizzle of oil, then half the beef. Sprinkle with half the Mexican Seasoning. Cook until golden-brown, 1-2 min per side. Repeat with the remaining beef and remaining Mexican seasoning.


Stir in the broth concentrate(s), corn and beans into the drained rice. In a small bowl, stir together the lime zest, lime juice and sour cream. Season with salt and pepper.


Divide the rice, beef and red pepper salsa between bowls. Top with a sprinkle of cilantro and a dollop of crema. Squeeze over a lime wedge, if desired.