Arroz con Birria (Birria Rice Bowl)
A bowl of red Mexican rice topped with juicy birria beef, black beans, avocado and a squeeze of lime.
Made with Birria adobo and consomme and Mexican red rice (arroz rojo). Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr 15
- LevelEasy
- Costabout £4.71 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Put the beef and salt in a casserole with 450 ml of your ready made birria adobo and consomme (see the base recipe) and the water. Cover and cook for 2 hours 30 minutes until the beef shreds.
150 min - 2
Shred the beef. Strain the liquid, skim off the fat and boil it hard for 5 minutes to concentrate it. Stir a few spoonfuls through the beef.
5 min - 3
Warm your ready made arroz rojo (see the base recipe) in a covered pan with a splash of water until steaming hot all the way through.
- 4
Warm the black beans in a small pan with a pinch of salt for 3 minutes.
3 min - 5
Divide the rice between four bowls. Top with the beans, beef, avocado, onion and coriander. Spoon over a little reduced broth and serve with lime wedges.
Tips
- Stir the rice with a fork when you reheat it to keep the grains separate.
- Reduce the broth for a few minutes. A thicker spoonful makes a better bowl than a thin one.
- Reheat rice only once and never leave it at room temperature for more than an hour.
- Add pickled onions or a spoonful of salsa verde for tang.
Storing and freezing
Cool rice and beef within 1 hour of cooking. Keep in the fridge for up to 2 days. Reheat rice only once, until steaming hot all the way through.
Questions
Can I use plain white rice?
Yes, but arroz rojo gives a deeper, tomato flavour that suits the beef. Plain rice with a spoonful of the broth stirred through also works.
How do I store leftover rice safely?
Cool it quickly (within 1 hour), refrigerate and eat within 2 days. Reheat only once until steaming hot all the way through.
Is it filling enough for kids?
Yes. Leave out the jalapeno and spicy extras. The birria broth is mild to medium so check for heat first.
More made with birria adobo and consomme
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.