Spiced Lamb Burrito Bowls With Cilantro Lime Rice

Quick Recipe Version (TL;DR)

• Yield: 4 hearty bowls
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 1/2 cups long-grain white rice + 2 1/2 cups water, salt, 1 tbsp oil, 1 lime (zest and juice), 1/2 cup chopped cilantro
• 1 lb (450 g) ground lamb
• 1 tbsp olive oil, 1 small onion (diced), 3 cloves garlic (minced)
• 2 tbsp tomato paste, 1 tsp each cumin, smoked paprika, chili powder; 1/2 tsp each coriander, dried oregano; 1/4 tsp cinnamon, red pepper flakes to taste, salt, pepper
• 1/2 cup low-sodium broth, 1 tbsp lime juice
• 1 can (15 oz) black beans, 1/4 cup water, 1/2 tsp cumin, 1/4 tsp garlic powder, salt
• 2 cups corn kernels, 1 tsp oil, pinch salt, optional smoked paprika
• 1 cup pico de gallo or chunky salsa, 1 large avocado, 1/2 cup crumbled queso fresco or feta, 1/2 cup sour cream, extra cilantro and lime wedges

Do This

• 1. Cook rice with water, oil, and salt (about 15 minutes). Fluff, then stir in lime zest, lime juice, and cilantro.
• 2. While rice cooks, chop onion, garlic, cilantro, avocado, and gather toppings.
• 3. Brown lamb in oil over medium-high heat (about 7–8 minutes). Add onion and garlic, cook until softened.
• 4. Stir in tomato paste and spices, cook 1 minute, then add broth and lime juice. Simmer until thick and saucy (5–7 minutes).
• 5. Warm black beans with water, cumin, garlic powder, and salt. In another pan, char corn in a little oil over high heat until browned in spots.
• 6. Build bowls: cilantro-lime rice, spiced lamb, black beans, charred corn, salsa, avocado, cheese, sour cream, cilantro, and lime wedges.

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Why You’ll Love This Recipe

• Hearty, colorful burrito bowls that feel restaurant-fancy but are easy enough for a weeknight.
• Deeply spiced, saucy ground lamb adds a rich twist to classic burrito flavors.
• Balanced and satisfying: protein, fiber, healthy fats, and loads of fresh toppings.
• Highly customizable so everyone at the table can build their perfect bowl.

Grocery List

• Produce: 1 small yellow onion, 3 cloves garlic, 1 large avocado, 1 large lime (plus extra for serving if desired), 1 small bunch cilantro, 2–3 green onions (optional), 3 ears fresh corn or 2 cups corn kernels, tomatoes or fresh pico de gallo (if making your own salsa).
• Dairy: Queso fresco or feta (or shredded cheddar/Monterey Jack), sour cream or plain Greek yogurt.
• Pantry: Long-grain white rice, 1 lb ground lamb, olive oil, tomato paste, black beans (15 oz can), low-sodium chicken or beef broth, chili powder, ground cumin, smoked paprika, ground coriander, dried oregano, ground cinnamon, crushed red pepper flakes, garlic powder, kosher or sea salt, black pepper, salsa (if not making fresh).

Full Ingredients

For the Cilantro-Lime Rice

• 1 1/2 cups (285 g) long-grain white rice (basmati or jasmine work well)
• 2 1/2 cups (590 ml) water or low-sodium chicken broth
• 1 tablespoon olive oil or unsalted butter
• 1 teaspoon kosher salt
• Zest of 1 lime (about 1 teaspoon)
• 2 tablespoons fresh lime juice (from the zested lime)
• 1/2 cup loosely packed fresh cilantro leaves, finely chopped

For the Spiced Ground Lamb

• 1 tablespoon olive oil
• 1 lb (450 g) ground lamb
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon
• 1/4–1/2 teaspoon crushed red pepper flakes, to taste
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup (120 ml) low-sodium chicken or beef broth
• 1 tablespoon fresh lime juice

For the Black Beans

• 1 can (15 oz / 425 g) black beans, drained and rinsed
• 1/4 cup (60 ml) water or broth
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt, or to taste

For the Charred Corn

• 2 cups corn kernels (from about 3 ears fresh corn, or frozen corn thawed and well drained)
• 1 teaspoon olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon smoked paprika or chili powder (optional, for a smoky kick)

Toppings & Bowl Assembly

• 1 cup pico de gallo or chunky tomato salsa (store-bought or homemade)
• 1 large ripe avocado, sliced or diced
• 1/2 cup crumbled queso fresco or feta, or shredded cheddar/Monterey Jack
• 1/2 cup sour cream or plain Greek yogurt
• 2–3 green onions, thinly sliced (optional)
• Extra fresh cilantro leaves, for garnish
• Additional lime wedges, for serving
• Hot sauce, to taste (optional)

Step-by-Step Instructions

Step 1: Cook the Cilantro-Lime Rice

Rinse the rice under cold running water for 30–60 seconds, swishing with your fingers, until the water runs mostly clear. This removes excess starch and helps the rice stay fluffy. Drain well.

In a medium saucepan with a tight-fitting lid, combine the rinsed rice, water or broth, olive oil or butter, and salt. Bring to a boil over medium-high heat. Once boiling, stir once, reduce the heat to low (a gentle simmer, roughly equivalent to 180–190°F / 82–88°C), cover, and cook for 15 minutes without lifting the lid.

After 15 minutes, turn off the heat and let the pot sit, still covered, for 5 minutes to finish steaming. Remove the lid, fluff the rice with a fork, then gently stir in the lime zest, lime juice, and chopped cilantro. Taste and adjust salt or lime to your liking. Keep covered and warm while you prepare the other components.

Step 2: Prep Your Toppings and Garnishes

While the rice cooks, prepare the fresh elements. Finely dice the onion and mince the garlic for the lamb if you have not already. Chop the cilantro and slice the green onions. Halve, pit, and slice or dice the avocado just before serving so it stays fresh and green. Cut extra lime wedges for serving.

If you are making pico de gallo from scratch, quickly mix together chopped tomatoes, onion, cilantro, jalapeño, lime juice, and salt in a small bowl. Otherwise, have your favorite store-bought salsa or pico ready. Crumble the queso fresco or feta (or grate your cheese) and have the sour cream or Greek yogurt ready to spoon onto the bowls.

Step 3: Brown and Season the Lamb

Heat a large skillet over medium-high heat (about 375°F / 190°C if using an electric skillet or temperature-controlled cooktop). Add the olive oil and swirl to coat the pan. Add the ground lamb, breaking it up with a spatula into small crumbles. Cook, stirring occasionally, until the lamb is browned and no longer pink, about 5–7 minutes. If there is more than 1–2 tablespoons of fat in the pan, spoon off the excess, leaving enough to cook the onion and spices.

Add the diced onion to the lamb and cook, stirring frequently, until the onion is soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for 30–60 seconds more, just until fragrant, being careful not to let it burn.

Add the tomato paste, cumin, smoked paprika, chili powder, coriander, dried oregano, cinnamon, crushed red pepper flakes, salt, and black pepper. Stir well to coat the lamb and onion in the tomato paste and spices, and let cook for 1 minute to toast the spices and deepen their flavor.

Step 4: Simmer the Lamb Until Saucy

Pour in the broth and lime juice, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a gentle simmer over medium heat. Cook, stirring occasionally, until the liquid has reduced and thickened into a saucy coating around the lamb, about 5–7 minutes. You want the lamb to be moist and spoonable, not soupy.

Taste and adjust the seasoning with more salt, pepper, lime juice, or crushed red pepper flakes if desired. Turn the heat to low to keep the lamb warm, or turn off the heat and cover the pan if you are still working on the beans and corn.

Step 5: Warm the Black Beans and Char the Corn

In a small saucepan, combine the rinsed black beans, water or broth, cumin, garlic powder, and salt. Bring to a gentle simmer over medium heat (about 5 minutes), then reduce the heat to low and keep warm. The beans should be soft, lightly seasoned, and a bit saucy; add a splash more water if they look dry.

To char the corn, heat a separate large skillet (cast iron works especially well) over high heat until very hot (around 400–425°F / 205–220°C). Add the olive oil and swirl to coat. Add the corn in an even layer and let it cook undisturbed for 2–3 minutes so it can pick up color. Stir, then continue to cook for another 3–5 minutes, stirring only occasionally, until the kernels are charred in spots and smell toasty and sweet. Sprinkle with salt and, if using, smoked paprika or chili powder. Remove from heat.

Step 6: Assemble the Lamb Burrito Bowls

Give the cilantro-lime rice a quick fluff with a fork, then divide it evenly among 4 wide, shallow bowls. Top each bowl with a generous scoop of spiced ground lamb, a spoonful or two of black beans, and a portion of charred corn. Arrange the components in distinct sections for a colorful, restaurant-style look, or pile them together for a more rustic feel.

Add dollops of salsa or pico de gallo and sour cream (or Greek yogurt). Nestle in slices or chunks of avocado and sprinkle with crumbled queso fresco or your chosen cheese. Finish with sliced green onions, extra cilantro, and a squeeze of lime over the top. Serve immediately with hot sauce on the side, if desired.

Pro Tips

• Do not skip rinsing the rice. It makes a big difference in achieving fluffy, separate grains instead of a gummy texture.
• Toast the spices briefly. Letting the tomato paste and spices cook for a minute before adding broth deepens the lamb’s flavor and removes any raw spice taste.
• Get the pan very hot for the corn. High heat is what gives you those delicious, slightly smoky charred spots without overcooking the kernels.
• Prep as you go. Start the rice first, then chop, then cook the lamb, beans, and corn. Working in this order keeps the total time efficient.
• Serve components family-style. Set out bowls of each element and let everyone build their own burrito bowl exactly how they like it.

Variations

• Grain swap: Use brown rice, quinoa, or cauliflower rice instead of white rice. Adjust cooking times and liquid according to the package directions.
• Dairy-free: Skip the cheese and sour cream, and add dairy-free alternatives or an extra spoonful of avocado and salsa for creaminess.
• Veggie-packed: Add sliced bell peppers, shredded lettuce, sautéed zucchini, or roasted sweet potatoes to the bowls for even more color and nutrition.

Storage & Make-Ahead

Store the rice, lamb, beans, and corn in separate airtight containers in the refrigerator for up to 4 days. Allow hot components to cool to room temperature before refrigerating. Reheat the rice and lamb gently in the microwave or on the stovetop with a splash of water or broth to loosen them up. The beans and corn also reheat well in the microwave. Keep salsa, avocado, cheese, sour cream, and fresh herbs separate and add them just before serving. Avocado is best cut fresh each time, as it browns quickly. These bowls also work well for meal prep: portion rice, lamb, beans, and corn into containers, then pack toppings in small side containers to add after reheating.

Nutrition (per serving)

Approximate values for one of four servings, including rice, lamb, black beans, corn, salsa, avocado, cheese, and a small dollop of sour cream: about 750 calories; 38 g protein; 70 g carbohydrate; 33 g fat; 9 g fiber; 8 g saturated fat; 950 mg sodium (will vary based on salt, broth, and toppings used). For a lighter bowl, use less cheese and sour cream, and increase the veggies.