Burrito Bowl

 
Ingredients & methods of Burrito Bowl

    Ingredients for rice:

    1 cup long grain basmati rice
    2 ½ cup vegetable stock
    2 table spoons lemon juice
    ½ cup chopped cilantro
    1 tea spoon black pepper
    salt to taste

    Method:
    In a pan add the soaked rice and vegetable stock and let it cook. Once the rice is half done add salt, lemon juice, cilantro and black pepper. Fluff it with a fork and let it cook for another two minutes. Cover it and switch off the flame.

    Ingredients for crispy paneer:

    2 table spoons olive oil
    150 gm paneer cut into ½ inch thick strips
    ½ cup sliced red bell pepper
    ½ cup sliced yellow bell pepper
    1 tea spoon red chilly powder
    1 tea spoon roasted cumin powder
    2 table spoons chopped garlic
    1 tea spoon black pepper
    2 table spoons chopped cilantro
    salt to taste

    Method:
    In a bowl add the paneer fingers, garlic, 1 table spoon olive oil, chopped cilantro, lemon juice, red chilly powder, salt and black pepper. Mix it well and marinate for 20-30 minutes.
    In a pan add a spoon of olive oil and add the marinated paneer fingers. Cook till it become little crispy and brown.
    Add cumin powder and both the sliced bell peppers. Cook for a minute and switch off the flame.

    Ingredients for black beans:

    1 can black beans
    1 cup tomato puree
    ½ cup chopped onion
    2 table spoons chopped garlic
    1 tea spoon black pepper
    1 tea spoon chilly flakes
    1 table spoons olive oil
    salt to taste
    1 tea spoon chipotle sauce (optional)

    Method:
    In a pan add olive oil, chopped onion, chopped garlic and sauté for a minute. Drain the excess water from the black beans and add to the pan. Add tomato puree, black pepper, chilly flakes, salt and chipotle sauce.
    Cook for 10 minutes till it dries up a bit.

    Ingredients for corn:

    1 cup boiled American corn
    ½ cup chopped onion
    1 table spoon chopped garlic
    1 tea spoon chilly flakes
    black pepper to taste
    salt to taste
    1 table spoon olive oil

    Method:
    In a pan add olive oil, chopped onion and garlic. Sauté for a minute. Add boiled corn, black pepper, salt and red chilly flakes. Cook for 2 minutes.

    Ingredients for Guacamole
    1 table spoon olive oil
    2 ripe Avocados
    3 table spoons chopped onion
    1 skinless, seedless chopped tomato
    1 table spoon chopped jalapeno
    1 table spoon chopped garlic
    2 table spoons lemon juice
    2 table spoons chopped cilantro
    1 tea spoon black pepper
    salt to taste

    Method:
    In a bowl mash the avocado. Add all the ingredients and mix well.

    Ingredients for sour cream:
    ½ cup sour cream/ hung curd
    ½ cup chopped onion
    1 table spoon garlic
    2 table spoons chopped cilantro
    black pepper to taste
    salt to taste

    Method:
    In a bowl mix all the ingredients.
    Arranging the Burrito Bowl:
    In a flat bowl make a bed of rice, on one side add black beans, crispy paneer, corn and add Guacamole on top. Garnish it with cilantro. Serve with the sour cream.

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