Burrito Bowl

The Burrito Bowl sounds elaborate, but the fact is that it is not too time-consuming. Moreover, it is a satiating one-dish meal, which is completely worth the effort.

Here, rice is boosted with colourful veggies, ketchup and appropriate seasonings; layered with refried beans, sour cream and uncooked salsa; and finally garnished with cheese and other ingredients; before topping with crushed nacho chips, to make a totally irresistible one dish meal .

Preparation Time: 30 mins   
Cooking Time: 11 mins   
Total Time: 41 mins    
Makes 4 servings

Ingredients

For The Rice
2 1/2 cups cooked long grained rice (basmati)
2 tbsp oil
2 tsp finely chopped garlic (lehsun)
2 tsp dry red chilli flakes (paprika)
1/2 cup sliced onions
3/4 cup chopped capsicum
1/2 cup boiled sweet corn kernels (makai ke dane)
2 tbsp tomato ketchup
salt to taste

For The Refried Beans
1 1/2 cups soaked , boiled and coarsely mashed rajma (kidney beans)
1 tbsp oil
1 tsp finely chopped garlic (lehsun)
2 tsp dry red chilli flakes (paprika)
1/2 cup finely chopped spring onions
1 cup chopped tomatoes
1/4 cup tomato ketchup
1/2 tsp chilli powder , optional
salt to taste

To Be Mixed Into Sour Cream
1 cup hung curds (chakka dahi)
2 tsp lemon juice
salt and to taste

For The Uncooked Salsa
1 cup finely chopped tomatoes
1/2 cup finely chopped onions
1 tsp dry red chilli flakes (paprika)
1 tbsp finely chopped coriander (dhania) , optional
salt to taste

Other Ingredients
2 tbsp finely chopped spring onions
4 tbsp grated processed cheese
1 cup coarsely crushed corn chips

Method

For the rice

1. Heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
2. Add the chilli flakes and onions and sauté on a medium flame for 1 minute.
3. Add the capsicum and sauté on a medium flame for 1 minute.
4. Add the corn and sauté on a medium flame for a few seconds.
5. Add the rice, tomato ketchup and salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

For the re-fried beans

1. Heat the oil in a broad non-stick pan, add the garlic and chilli flakes and sauté on a medium flame for a few seconds.
2. Add the spring onion and sauté on a medium flame for 1 minute.
3. Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while mashing them slightly with the back of the spoon.
4. Add the tomato ketchup, rajma, chilli powder, salt and 1 tbsp of water, mix wel land cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

For the uncooked salsa

1. Combine all the ingredients in a deep bowl and mix well while mashing it with a back of a spoon. Keep aside.

How to proceed

1. Divide the rice into 4 equal portions. Keep aside.
2. Divide the refried beans into 4 equal portions. Keep aside.
3. Divide the sour cream into 4 equal portions. Keep aside.
4. Divide the uncooked salsa into 4 equal portions. Keep aside.
5. Just before serving, take a big serving bowl, place a portion of the rice and press it lightly using the back of a spoon.
6. Top it with a portion of the refried beans and again press it lightly with the back of a spoon.
7. Put a portion of the sour cream and spread it evenly using the back of a spoon.
8. Spread a portion of the uncooked salsa and spread it evenly.
9. Finally sprinkle ½ tbsp of spring onion whites and greens evenly over it, 1 tbsp grated cheese and ¼ cup coarsely crushed nacho chips.
10. Repeat steps 5 to 9 to make 3 more servings.
11. Serve immediately.

Nutrition Value

Nutrient values per serving