Burrito Bowl

Tarla.Dalal's picture

Feb. 07, 2016

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. Refried beans is a staple accompaniment in Mexican cuisine and is readily available at stores, but making it fresh at home with tomatoes, spring onions and cooked rajma, gives an awesome flavour that beats any packaged option! Assemble each serving of the Burrito Bowl separately so that everybody gets an equal share of the goodies, and enjoy it immediately upon preparation.

Ingredients

For the rice
Long grained rice 2 1/2 Cup (40 tbs) (basmati)
Oil 2 Tablespoon
Finely chopped garlic 2 Teaspoon (lehsun)
Dry red chilli flakes 2 Teaspoon
Sliced onions 1/2 Cup (8 tbs)
Capsicum 3/4 Cup (12 tbs) (red, yellow and gree)
Boiled sweet corn kernels 1/2 Cup (8 tbs)
Tomato ketchup 2 Tablespoon
Salt To Taste
For the refried beans
Soaked, boiled and coarsely mashed rajma 1 1/2 Cup (24 tbs) (kidney beans)
Oil 1 Tablespoon
Finely chopped garlic 1 Teaspoon (lehsun)
Dry red chilli flakes 2 Teaspoon
To be mixed into sour cream
Finely chopped spring onion 1/2 Cup (8 tbs) (whites and greens)
Hung curd 1 Cup (16 tbs) (curd)
Chopped tomatoes 1 Cup (16 tbs)
Lemon juice 2 Teaspoon
Tomato ketchup 1/4 Cup (4 tbs)
Salt and freshly ground black pepper To Taste
Chilli powder 1/2 Teaspoon
Salt To Taste
For the uncooked salsa
Finely chopped tomatoes 1 Cup (16 tbs)
Finely chopped onions 1/2 Cup (8 tbs)
Dry red chilli flakes 1 Teaspoon
Finely chopped coriander 1 Tablespoon (optional)
Salt To Taste
Other ingredients
Finely chopped spring onion 2 Tablespoon (whites and greens)
Grated processed cheese 4 Tablespoon
Nacho chips 1 Cup (16 tbs) , coarsely chopped, with juices

Directions

Making

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 refried 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

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

Finalizing 

6. Divide the rice into 4 equal portions. Keep aside. 

7. Divide the refried beans into 4 equal portions. Keep aside. 

8. Divide the sour cream into 4 equal portions. Keep aside.

9. Divide the uncooked salsa into 4 equal portions. Keep aside.

10. Just before serving, take a big serving bowl, place a portion of the rice and press it lightly using the back of a spoon. 

11. Top it with a portion of the refried beans and again press it lightly with the back of a spoon. 

12. Put a portion of the sour cream and spread it evenly using the back of a spoon. 

13. Spread a portion of the uncooked salsa and spread it evenly. 

14. Finally sprinkle ½ tbsp of spring onion whites and greens evenly over it, 1 tbsp grated cheese and ¼ cup coarsely crushed nacho chips. 

15. Repeat steps 5 to 9 to make 3 more servings. 

Serving

Serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 11 Minutes
Ready In: 11 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1101Calories from Fat 308

 % Daily Value*

Total Fat 35 g53.8%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol

Sodium 1325 mg55.21%

Total Carbohydrates 171 g57%

Dietary Fiber 13 g52%

Sugars 13 g

Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet