burrito bowl recipe | veg burrito bowl | Mexican burrito bowl | easy vegetarian burrito bowl |

Burrito Bowl Video by Tarla Dalal

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1. What is burrito bowl made off? burrito bowl is a one dish meal made from a layer of veg rice, refried beans, sour cream, salsa topped with corn chips and cheese.

1. To cook the rice for your Mexican Fried Rice, wash 1 cup of raw rice thoroughly under running water until you get clear water. The removal of starch from rice helps in getting separate grains after cooking.
   
2. Soak the rice in enough water for 30 minutes.
   
3. Drain and keep aside.
   
4. Boil 4 cups of water in a deep non-stick pan.
   
5. Add salt to taste. Adding salt while boiling the rice helps the rice absorb the flavor of the salt.
   
6. Also add 1 tbsp of oil to this. This will prevent the rice grains from sticking to each other.
   
7. Add the rice to the boiling water and mix well.
   
8. Cook on a medium flame for 8 to 10 minutes or till the rice is 85% cooked, while stirring occasionally.
   
9. Strain it using a strainer and let the water drain out. This will give you around 3 cups after cooking. Do not overcook the rice or else they will turn soft and mushy.
   
10. Pour some cold water on the rice to stop further cooking. Let all the water from the rice drain out ensuring that the rice does not contain any moisture.
    
11. Spread the cooked Rice on a flat surface or a big plate and allow it to cool.Keep aside.
    
12. To make the chilli garlic paste for Mexican fried rice | vegetarian Mexican fried rice | Indian style Mexican fried rice | quick fried rice | take 5 whole dry kashmiri red chillies and remove the stalks and the seeds.
    
13. Place the chillies in a small mixer jar.
    
14. To this, add 4 to 5 garlic (lehsun) cloves.
    
15. Blend this to a coarse paste/powder without adding any water. This should have a dry consistency. Keep aside.
    
16. To make Mexican fried rice | vegetarian Mexican fried rice | Indian style Mexican fried rice | quick fried rice | cut the vegetables (carrots and french beans) into lozenges (diamond shape). Boil the carrots, French beans and sweet corn together on the stovetop or even in a microwave. We need 1 cup boiled mixed vegetables. Keep aside.
    
17. To make the Mexican fried rice, heat 2 tbsp oil in a broad non-stick pan or kadhai.
    
18. Once the oil is hot, add 1/2 cup thinly sliced onions.
    
19. Sauté on a medium flame for 1 to 2 minutes.
    
20. Add the prepared chilli-garlic paste to the onions.
    
21. Then add 1/2 cup finely chopped tomatoes. They give a slight tangy taste to the rice.
    
22. Then add 1/2 cup thinly sliced capsicum. The capsicum will not only give a green color, but will also give a bite. We have used sliced capsicum, but you can even use finely chopped.
    
23. Mix well and sauté on a medium flame for 2 to 3 minutes.
    
24. Add 1 cup boiled mixed vegetables to the pan. you can boil these vegetables on stove top or even in a microwave.
    
25. Add 1 more tbsp of water so that the veggies don't burn.
    
26. Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
    
27. Now add 3 cups cooked rice (chawal). Ensure that cooked rice does not have any lumps in it and each grain is separated. You can even make use of leftover rice.
    
28. Also add a little salt.
    
29. Toss gently to incorporate or mix Veg Mexican Fried Rice well using two spoons.
    
30. Cook Vegetarian Mexican Fried Rice on a medium flame for 2 to 3 minutes, while stirring occasionally. Be careful while stirring as you do not want the rice to break.
    
31. Mexican Fried Rice is ready. This recipe makes approx. 5 cups of rice. Divide the rice into 4 equal portions and keep aside.
    

1. This is what rajma (kidney beans) looks like. This is 1/2 cup rajma (kidney beans). Just as its name suggests, the kidney bean is shaped like a kidney with a reddish brown colour and a thick skin. It has a strong flavour with a slightly sweet aftertaste, a nutty aroma and a chewy texture. The kidney bean is used extensively in Mexican cooking, and also in certain Indian dishes. It is quite popular in Punjabi cuisine.
   
2. Rinse the rajma, kidney beans in water 2 to 3 times. It is better to change the water from time to time while you're soaking or cooking the beans. Pouring off the water helps gets rid of the indigestible complex sugars that create gas in your intestine. It also helps to cook the beans thoroughly, until they can be easily mashed with a fork.
   
3. Once the rajma is well washed, soak overnight in enough water in a deep glass bowl. Cover and soak. Store soaked rajma in the refrigerator in an airtight container and use within 2 to 3 days. Longer storage could cause an undesirable odour. Soaking rajma does not cause any nutrient loss but makes it easier to digest. Soaking before use is recommended for those with gastric troubles.
   
4. Next day, this is what the soaked rajma looks like.
   
5. Wash rajma.
   
6. Drain rajma.
   
7. In a pressure cooker put soaked  rajma (kidney beans).
   
8. Add 1/4 cup chopped tomatoes.
   
9. Add 2 tbsp chopped onions.
   
10. Add 1/4 tsp chopped garlic (lehsun).
    
11. Add 1/2 tsp finely chopped green chillies.
    
12. Add salt to taste.
    
13. Add 1/2 cup of water.
    
14. Pressure cook for 5 whistles. Allow the steam to escape before opening the lid.
    
15. This is what it looks like.
    
16. Keep the rajma mixture aside.
    
17. Heat 1/2 tablespoon oil in a broad non-stick pan.
    
18. Add 2 tbsp finely chopped onions.
    
19. Sauté on a medium flame for 1 minute.
    
20. Add the rajma mixture.
    
21. Add 1/4 tsp chilli powder.
    
22. Add 1/4 tsp roasted cumin seeds (jeera) powder.
    
23. Add 1/2 tsp sugar.
    
24. Add 1/2 tbsp butter.
    
25. Add salt to taste.
    
26. Mix well.
    
27. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
    
28. Mash the refried beans | Mexican veg refried beans | Indian style healthy Mexican refried kidney beans | pressure cooker rajma | lightly using a potato masher.
    
29. Divide refried beans | Mexican veg refried beans | Indian style healthy Mexican refried kidney beans | pressure cooker rajma into 4 equal portions and keep aside.
    

1. To make sour cream | sour cream made with curd | Indian style sour cream | healthy sour cream with yoghurt | in a deep glass bowl put 1 cup thick curds (dahi).
   
2. Add 2 tsp lemon juice. Lemon is a very good source of Vitamin C and thus helps in the production of  white blood cells and antibodies in the blood which attacks invading microorganisms, prevents infection and builds immunity. Therefore, Lemon juice is given to prevent common cold. The ascorbic acid in lemon juice helps in absorption of iron from the food. So if you’re iron deficient or have anaemia squeeze a lemon on iron rich recipes. See detailed benefits of lemon, lemon juice.
   
3. Add salt to taste.
   
4. Whisk well.
   
5. Cover.
   
6. Refrigerate sour cream | sour cream made with curd | Indian style sour cream | healthy sour cream with yoghurt | for atleast 1 hour.
   
7. Divide the sour cream | sour cream made with curd | Indian style sour cream | healthy sour cream with yoghurt into 4 equal portions and keep aside.
   

1. In a deep glass bowl put 1 cup deseeded and finely chopped tomatoes.
   
2. Add 1/2 cup finely chopped onions.
   
3. Add 1 tbsp finely chopped coriander (dhania).
   
4. Add 1/2 tsp cumin seeds (jeera) powder.
   
5. Add 1 tsp dry red chilli flakes (paprika).
   
6. Add salt to taste.
   
7. Mix well.
   
8. Mash the salsa slightly with the back of a spoon.
   
9. Divide the salsa into 4 equal portions and keep aside.
   

1. In a deep glass bowl, put Mexican fried rice.
   
2. Push down with the back of a spoon to make a layer off the rice.
   
3. Top with refried beans and layer over. 
   
4. Use the back of a spoon to flatten the refried beans over the Mexican rice.
   
5. Top with sour cream. Use the back of a spoon to flatten the sour cream.
   
6. This is a side view of the burrito bowl being made.
   
7. Add gaucamole if you wish. This is optional. See here for our easy guacamole recipe.
   
8. Top with salsa.
   
9. Sprinkle ½ tbsp of spring onion whites and greens evenly over it.
   
10. Top with 1 tbsp grated cheese.
    
11. Finally add ¼ cup coarsely crushed nacho chips.
    
12. Serve burrito bowl as a complete meal.
    

1. The rice in Mexican rice should be cooked only till 85%, so each grain of rice remains separate. 
   
2. For refried beans, the rajma has to be soaked overnight. So plan for it in advance. 
   
3. The rajma should be cooked till done, but it should not turn mushy. 
   
4. For sour cream use thick curd made from full fat cream. 
   
5. You can also make a layer of guacamole if you wish. 
   
6. You can make the Mexican rice, sour cream and refried beans in advance. Remember to keep sour cream and refried beans refrigerated. 
   
7. To make uncooked salsa and refrigerate, do so without adding salt. This is because salt might release water. 
   
8. Assemble the burrito just before serving. Also prefer to assemble each serving of the burrito bowl separately so that everybody gets an equal share of the goodies, and enjoy it immediately upon preparation.