Orignal Mexican Burrito Bowl

Ingredients

• 2 cups White Rice (long grain, rinsed)
• 4 cups Water (for cooking rice)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 3 tablespoons Vegetable Oil (neutral oil for sautéing)
• 4 cloves Garlic (minced; half for rice mix, half for beans)
• 1 large Onion (julienned)
• 2 medium Carrot (julienned)
• 1 large Bell Pepper (any color, julienned)
• 1 cup Corn Kernels (boiled, fresh or frozen)
• 2 tablespoons Tomato Ketchup
• 1 teaspoon Chili Flakes (split between rice mix and beans)
• 1.5 tablespoons Salt (adjust to taste)
• 1 pinch Black Pepper
• 1 cup Kidney Beans (cooked, drained; can use canned)
• 0.25 cup Bean Cooking Water (reserved from boiling beans)
• 1 cup Hung Curd (Strained Yogurt) (thick yogurt; can substitute plain Greek yogurt)
• 0.5 cup Cheddar Cheese (grated)
• 4 stalks Spring Onion (separate whites and greens)
• 2 tablespoons Cilantro (chopped)
• 1 small Green Chili (optional, finely chopped)
• 1 cup Nachos (Corn Chips) (crushed)
• 1 tablespoon Chili Sauce (optional, adds heat)

Instructions

1. Prepare Fluffy Rice

   Rinse 2 cups white rice until water runs clear. In a pot add 4 cups water, 2 tbsp lemon juice and a pinch of salt. Bring to a boil, add rice, stir once, cover and simmer on low for 15 minutes. Turn off heat and let sit covered for 5 minutes before fluffing with a fork.

   Time: PT20M

   Temperature: 100°C

2. Make Mexican Rice Mix

   Heat 2 tbsp oil in a large skillet over medium heat. Add half of the minced garlic (2 cloves) and sauté 1 minute until fragrant. Add the julienned onion and sauté another minute. Sprinkle half the chili flakes, then add the julienned carrots and bell pepper; stir for 1 minute keeping them crisp. Add boiled corn kernels, stir 1 minute. Gently fold in the cooked rice, being careful not to crush the grains. Stir in 2 tbsp ketchup and optional 1 tbsp chili sauce, season with salt to taste, and cook 1 more minute.

   Time: PT5M

   Temperature: 180°C

3. Cook Refried Beans

   In a second pan heat 1.5 tbsp oil over medium heat. Add the remaining minced garlic and sauté 1 minute. Add the white parts of the spring onions and sauté briefly. Sprinkle the remaining chili flakes, then add the diced tomato and cook 2–3 minutes, pressing gently to release juices. Mix in 1 tbsp ketchup and optional chili sauce. Add the cooked kidney beans, mash lightly with the back of a spoon or potato masher, and cook 3–4 minutes. Stir in 1 tbsp salt and 0.25 cup reserved bean water; cook another 1–2 minutes until the mixture is moist but not watery.

   Time: PT5M

   Temperature: 180°C

4. Make Sour Cream (Hung Curd)

   In a bowl combine 1 cup hung curd, juice of half a lemon, ½ tsp salt, a pinch of black pepper and 1 tbsp water. Whisk until smooth and creamy.

   Time: PT2M

5. Make Fresh Salsa

   Finely chop 1 large onion, 2 medium tomatoes, 2 tbsp cilantro, and the optional green chili. Place in a bowl, add ½ tsp salt, and toss. Lightly press the tomato pieces to release their juices before mixing.

   Time: PT5M

6. Assemble Mexican Bato Bowl

   In a serving bowl press the fluffy rice into a compact base (use a spoon or small bowl to pack tightly). Layer a thin spread of the refried beans over the rice, followed by a thin layer of the sour cream. Add a generous spoonful of fresh salsa. Sprinkle the green parts of the spring onions, the white parts, grated cheese, and crushed nachos on top. Garnish with a few extra cheese shavings if desired.

   Time: PT5M

Nutrition Facts

Calories

580

Protein

15g

Carbohydrates

80g

Fat

20g

Fiber

10g