Burrito Bowl, Veg Burrito Bowl by Tarla Dalal

Burrito Bowl,
Recipe Link : http://www.tarladalal.com/Burrito-Bow...

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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. 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.

Preparation Time: 30 minutes.
Cooking Time: 11 minutes.
Serves 4.

For the rice
2½ cups cooked long grained rice (basmati)
2 tbsp oil
2 tsp finely chopped garlic (lehsun)
2 tsp dry red chilli flakes
½ cup sliced onions
¾ cup coloured capsicum (red, yellow and green)
½ cup boiled sweet corn kernels (makai ke dane)
2 tbsp tomato ketchup
Salt to taste

For the refried beans
1½ cups soaked, boiled and coarsely mashed rajma (kidney beans)
1 tbsp oil
1 tsp finely chopped garlic (lehsun)
2 tsp dry red chilli flakes
½ cup finely chopped spring onion (whites and greens)
1 cup chopped tomatoes
¼ cup tomato ketchup
½ tsp chilli powder, optional
Salt to taste

To be mixed into sour cream
1 cup hung curds (dahi)
2 tsp lemon juice
Salt and freshly ground black pepper (kalimirch) to taste

For the uncooked salsa
1 cup finely chopped tomatoes
½ cup finely chopped onions
1 tsp dry red chilli flakes
1 tbsp finely chopped coriander (dhania), optional
Salt to taste

Other ingredients
2 tbsp finely chopped spring onion (whites and greens)
4 tbsp grated processed cheese
1 cup coarsely crushed nacho chips

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
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.
Serve immediately.