Mexican Beef Burrito Bowl | Filling Street Food

Rinse the rice in cold water, then cook in double the amount of lightly salted water for 12-14 minutes until tender, then let it rest covered.

Finely chop the onion and garlic. Cut the tomatoes into small cubes and toss with a little chopped fresh coriander, a few drops of lime juice, and a pinch of salt.

Heat the olive oil in a large skillet, add the chopped onion, and sauté for 2-3 minutes until translucent. Add the garlic and minced beef.