Fish burrito bowls
Chili-lime roasted fish over cilantro rice with black beans, corn and salsa, a cheap, fresh bowl that also reheats well for lunch.
- 40 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.27 a serving
- 550 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups long-grain white rice, rinsed
- 1 lb frozen white fish fillets, thawed and patted dry
- 2 limes, 1 zested and juiced, 1 cut into wedges
- 1 can black beans, drained and rinsed
- 1 can canned corn, drained
- ½ cup salsa
- ½ cup cilantro, chopped, divided
- 1 avocado, sliced (optional)
From your pantry
- 2¼ cups water
- 1¼ tsp salt, divided
- 1 tbsp olive oil
- 1½ tsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
Each serving has about 550 calories, 32 g protein, 94 g carbs and 6 g fat, and costs about $2.27 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No limes? Lemons work.
- No black beans? Pinto beans or kidney beans work.
- No salsa? Pico de gallo works.
- No cilantro? Fresh parsley works.
- No avocados? Guacamole works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a with foil.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Put the rice, water and ½ teaspoon of the salt in a medium and over high heat.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cover, turn the heat to low and cook for 15 minutes, then leave it covered off the heat.
Low heatTimer: 15 min
Lay the fish on the pan, rub it with the oil and sprinkle with the chili powder, cumin, garlic powder, lime and ½ teaspoon of the salt.
Zest. Zest is the thin, colored outer layer of citrus peel, rubbed off on the smallest holes of a grater. It holds the fruit’s fragrant oils, so it adds bright flavor without the sourness of juice.
How you’ll know: You see bright flecks and smell citrus right away; stop when you reach the white layer, which is bitter.
for 10 to 14 minutes, until the fish flakes easily with a fork.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 12 min
Food safety: Fish is done at 145°F, when the middle looks opaque and flakes apart easily with a fork.
Warm the black beans and corn with the rest of the salt in a small over medium heat for 3 to 4 minutes.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Medium heatTimer: 3 min 30 sec
Fluff the rice with the lime juice and most of the cilantro.
Fill bowls with rice, beans and corn, big flakes of fish, salsa and avocado, and serve with lime wedges and the rest of the cilantro.
Dolly’s tip: For lunches, pack the salsa and avocado separately and add them after reheating.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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