Description
A hearty, customizable burrito bowl layered with spiced lean ground beef, colorful bell peppers, and a zesty jalapeño-cilantro sauce over a warm rice base. Loaded with protein and fiber, this Southwestern dish is free of pork, alcohol, and heavy fats, offering bold flavor in 30 minutes with a balanced mix of smoky, spicy, and tangy elements.
Ingredients
1 lb lean ground beef (90% lean recommended, substitute with ground chicken)
1 tsp chili powder (use a high-quality Mexican blend)
1 tsp garlic powder (or 2 minced garlic cloves)
1 tsp onion powder
1 tsp paprika
1 tsp ground cumin
1 tsp salt
½ tsp cayenne pepper (optional, for heat)
1 tbsp tomato paste
1 small red bell pepper
1 small green bell pepper
⅓ cup sour cream (can use fat-free or Greek yogurt for a vegan option)
2 jalapeños (seeded for milder flavor)
½ cup fresh cilantro leaves
½ cup uncooked long-grain or brown rice
1 tbsp water
Instructions
Cook rice according to package instructions in boiling water while preparing other components (20 minutes)
Heat a large skillet over medium-high heat, add ground beef, and cook for 4 minutes until browned and no pink remains
Use paper towels to absorb excess grease, leaving about 1 tsp in the skillet
Stir in chili powder, garlic powder, onion powder, paprika, cumin, salt, cayenne, tomato paste, and finely chopped jalapeños
Add chopped red and green bell peppers to the skillet, cover, and simmer for 6-8 minutes, adjusting consistency with a splash of water if needed
Once rice is ready, mix in 1 tsp vinegar for shine (optional)
To serve, layer cooked rice, beef mixture, and drizzle jalapeño-cilantro sauce over top,
Garnish with fresh cilantro leaves and lime wedges
Notes
Ground beef works best with 90% lean; substituting with chicken keeps dietary restrictions intact.
For a vegan option, use full-fat Greek yogurt instead of sour cream.
Avoid yellow bell peppers for brighter, more vibrant flavor contrasts.
Remove excess grease from the beef to maintain a light, halal-friendly bowl.
Leftovers store well in the fridge for up to 3 days; reheat gently to preserve sauce texture.
Adjust spice levels by adding more cayenne or omitting jalapeños, depending on preference.
- Prep Time: 10
- Cook Time: 20
- Category: Lunch
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 9g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg