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Succulent Barbacoa Beef and Zesty Lime Rice Bowls

Experience the delightful contrast of tastes and textures within these Barbacoa Beef and Zesty Lime Rice Bowls. Every spoonful is a harmonious blend of warm, succulent beef; vibrant, tangy tomatoes; creamy avocadoes, and refreshingly zesty lime-infused rice. The easy-to-follow recipe helps bring a r...
2
45 min
TOTAL TIME
1546
CALORIES
$3.83
PER SERVING
Succulent Barbacoa Beef and Zesty Lime Rice Bowls
Ingredients
RICE
4 SERVINGS
Salt
1 tsp salt
Ground Black Pepper
1/2 tsp ground black pepper
MAIN
Chopped Cilantro Leaves
4 tbsp chopped cilantro leaves
Barbacoa Beef
2 cups barbacoa beef
Green Onion
1/2 cup green onion
chopped
Lime
1 whole lime
juiced
Cooked White Rice
4 cups cooked white rice
Grape Tomatoes
2 cups grape tomatoes
halved
Avocado
1 large avocado
pitted, peeled and diced
Frozen Corn Kernels
1 cup frozen corn kernels
Canned Low Sodium Black Beans
14 oz canned low sodium black beans
drained and rinsed
Directions
RICE
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
Cook the white rice according to package instructions, then add salt and pepper for taste.
BEEF & VEGETABLES
2
In a pan, warm the Barbacoa Beef on low heat.
3
In another pan, sauté the frozen corn kernels until slightly golden.
ASSEMBLY
4
In a large bowl, mix the warmed rice with the fresh lime juice.
5
Divide the lime-infused rice among four serving bowls.
6
Top each bowl with an equal amount of the warmed beef, tomatoes, black beans, sauteed corn, chopped green onion, and diced avocado.
7
Sprinkle each bowl with a tablespoon of chopped cilantro leaves went serving.
Health Info
Macros
231g
CARBS
39g
FAT
65g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
3 Recipes for Barbacoa
Tantalizing Slow Cooker Barbacoa Beef
14
8 hrs 10 min
5
Tantalizing Slow Cooker Barbacoa Beef
Slow Cooker Barbacoa Recipe
12
8 hrs 10 min
40
Slow Cooker Barbacoa Recipe
Instant Pot Barbacoa Beef
9
1 hr 20 min
1
Instant Pot Barbacoa Beef
Frequently Asked Questions
What kind of meat is best for barbacoa?
Can I cook barbacoa in an oven instead of a pit?
How can I avoid barbacoa coming out too dry?
Why isn't my barbacoa flavorful enough?
Do I need to seal the meat before slow-cooking barbacoa?
What can I serve with barbacoa?
Can I make barbacoa in a slow cooker?
Should I trim the fat off the meat before cooking barbacoa?
What kind of wood should I use if I'm cooking barbacoa traditionally over an open fire?
Do I need to turn the meat while cooking barbacoa?