Burrito Bowl Recipe

Rinse 1 cup long grain rice, combine with 2 cups water and a pinch of salt in a small pot, bring to a boil, reduce heat, cover and simmer 15 to 18 minutes until water is absorbed; remove from heat, let sit 5 minutes then fluff with a fork and stir in lime zest, half the lime juice and 1/3 cup chopped cilantro.

While rice cooks heat 1 tablespoon olive oil in a large skillet over medium high, add 1/4 cup finely chopped red onion and 2 minced garlic cloves and cook 1 minute until fragrant.

Add 1 pound ground beef to the skillet, break it up with a spatula and brown it; sprinkle on 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt and 1/2 teaspoon black pepper, stir and cook until beef is fully browned.

If there's excess fat drain most of it, then add the drained and rinsed can of black beans and 1 cup thawed frozen corn (or drained canned corn), stir and simmer 2 to 3 minutes so the beans and corn warm and pick up the spices; taste and adjust salt or lime juice if needed.

Meanwhile prep fresh toppings: dice 2 Roma tomatoes, dice 1 large ripe avocado, chop remaining cilantro, thinly chop the optional seeded jalapeño if you want heat, and shred or rinse 4 cups romaine lettuce.

Make a quick crema by stirring 1/2 cup sour cream or plain Greek yogurt with a tablespoon or two of the remaining lime juice and a pinch of salt, or just use plain sour cream if you like it simple.

Warm 1/2 cup salsa slightly if desired, and get out 1 cup shredded cheddar or Monterey Jack cheese and tortilla chips or strips for crunch.

To assemble divide the cilantro lime rice and shredded romaine between bowls, top with the seasoned beef, bean and corn mixture, then add tomatoes, avocado, red onion, cheese, a spoonful of salsa and a dollop of the lime crema.

Finish with extra chopped cilantro, lime wedges for squeezing, optional jalapeño for heat and crushed tortilla chips for crunch; for meal prep keep avocado and crema separate until serving and reheat rice with a splash of water so it stays fluffy.