Cilantro-Lime Ranch Burrito Bowls

Prep Time 30 minutes
Total Time 30 minutes
Servings 4
Author Chelsea


  • Lettuce for serving

Cilantro-Lime Rice

  • 1 cup white or brown rice
  • 2 cups vegetarian or chicken broth
  • 1/2 teaspoon minced garlic
  • 3 tablespoons lime juice
  • 3 tablespoons packed cilantro stems removed; finely chopped
  • 1 teaspoon white sugar
  • 1 can black beans drained and rinsed
  • 1 can corn drained and rinsed
  • Sour cream for serving (I used fat free)


  • 1 ripe avocado
  • 3-4 drops tabasco sauce to taste
  • salt and pepper to taste

Pico de Gallo

  • 2 ripe plum tomatoes seeded and finely chopped
  • 1/2 small white onion finely chopped
  • 1/4 cup cilantro stems removed; finely chopped
  • 1/2 tablespoon lime juice
  • Salt to taste


  • 2/3 cup ranch dressing
  • 2 tablespoons lime juice
  • 2/3 cup packed cilantro stems removed


  1. When measuring cilantro, make sure to measure it after stems have been removed and you have packed it into the measuring cup. Of course, feel free to adjust the amounts of cilantro to personal preference (I LOVE it!)
  2. Prepare the rice by combining the rice, vegetarian or chicken broth, and minced garlic in a pot over high heat. As soon as the mixture begins to boil, reduce the heat, and cover until the rice is cooked through.
  3. Once the rice is cooked and no liquid remains, stir in the lime juice, cilantro, and white sugar.
  4. Add in the drained and rinsed black beans and corn.
  5. Meanwhile, mash a ripe avocado with tabasco sauce and salt and pepper. I mash the avocado with a fork until smooth and no chunks remain.
  6. Finely chop the tomatoes, white onion, and cilantro. Mix together and add lime juice and salt and pepper.
  7. Prepare the dressing by blending all of the ingredients.


  1. Lay down a bed of lettuce, top with the cilantro rice and bean mixture, add some pico de gallo, top with a dollup of guacamole and sour cream, and then drizzle with the dressing and enjoy!