Name: Leftover Prime Rib Southwest Burrito Bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 cups leftover prime rib, sliced or diced; 2 cups cooked rice or quinoa (white, brown, or Mexican-style); 1 cup canned black beans, rinsed and drained; 1 cup canned corn, drained; 1 red pepper, diced; 1 cup cherry tomatoes, halved; 1 small red onion, finely chopped; 1 cup shredded cheddar or Mexican-blend cheese; 1 avocado, sliced; 1 cup shredded romaine lettuce; 1 tablespoon olive oil or avocado oil; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; 2 tablespoons lime juice (plus more for serving); Salsa or pico de gallo; Sour cream or plain Greek yogurt; Cilantro, chopped; Fresh jalapenos or pickled jalapeno slices; Green onions; Tortilla strips or crushed tortilla chips

Description

Turn leftover prime rib into a vibrant, flavorful meal with these Southwest-inspired burrito bowls. Perfect for a quick weeknight dinner or a family-friendly lunch, they combine tender beef, hearty rice, fresh vegetables, and bold seasonings for a satisfying, colorful dish everyone will love.

Ingredients

Scale

2 cups leftover prime rib, sliced or diced
2 cups cooked rice or quinoa (white, brown, or Mexican-style)
1 cup canned black beans, rinsed and drained
1 cup canned corn, drained
1 red pepper, diced
1 cup cherry tomatoes, halved
1 small red onion, finely chopped
1 cup shredded cheddar or Mexican-blend cheese
1 avocado, sliced
1 cup shredded romaine lettuce
1 tablespoon olive oil or avocado oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons lime juice (plus more for serving)

Optional Toppings

Salsa or pico de gallo
Sour cream or plain Greek yogurt
Cilantro, chopped
Fresh jalapenos or pickled jalapeno slices
Green onions
Tortilla strips or crushed tortilla chips

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Instructions

Cook rice or quinoa according to package instructions. If using leftover rice, fluff it with a fork and set aside.
Heat oil in a large skillet over medium heat. Sauté red pepper and red onion for 3–4 minutes until softened, then add cherry tomatoes and cook 2 more minutes.
Season the leftover prime rib with chili powder, cumin, smoked paprika, salt, and pepper.
Push vegetables to the side of the skillet and add prime rib. Heat 2–3 minutes until warmed through.
In individual bowls, layer rice or quinoa, sautéed vegetables, black beans, corn, and seasoned prime rib. Sprinkle shredded cheese over the warm ingredients.
Top each bowl with shredded romaine, avocado slices, and lime juice.
Add optional toppings like salsa, sour cream, cilantro, jalapenos, green onions, or tortilla strips.
Serve immediately while warm.

Notes

Using leftover prime rib saves time and adds rich flavor. Rotisserie chicken or steak tips work as substitutes.
Rice or quinoa options can vary for flavor or nutrition. Mexican-style rice adds extra seasoning.
Swap vegetables as desired, like zucchini, mushrooms, or spinach.
For a vegetarian version, use roasted cauliflower, tofu, or tempeh instead of beef.
For meal prep, store components separately for up to 3 days; assemble just before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes