Veggie Bean Burrito Bowl 🍚🥑😍

Ingredients

• 1 cup White Rice (long grain, rinsed)
• 2 cup Water (for cooking rice)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 2 tablespoons Fresh Cilantro (chopped)
• 3 tablespoons Lime Juice (freshly squeezed (about 1 lime))
• 1 tablespoon Olive Oil (for sautéing)
• 1 medium Onion (diced)
• 1 cup Bell Pepper (mixed red and green, diced)
• 3 cloves Garlic (minced)
• 1 teaspoon Salt
• 1 teaspoon Chili Powder
• 1 teaspoon Cumin Powder
• 2 cups Boiled Rajma (Kidney Beans) (cooked, drained)
• 1 cup Tomato Puree (smooth)
• 0.5 cup Rajma Cooking Liquid (reserved cooking liquid or water)
• 1 teaspoon Tabasco Sauce
• 1 cup Corn Salsa (store‑bought or homemade)
• 1 cup Guacamole (store‑bought or homemade)
• 0.5 cup Sour Cream (full‑fat)

Instructions

1. Prepare the Cilantro‑Lime Rice

   Rinse the rice until water runs clear. In a saucepan combine rice and 2 cups water, bring to a boil, then reduce heat, cover and simmer for 15 minutes. Remove from heat, let sit 5 minutes, then stir in butter, chopped cilantro and lime juice; fluff with a fork.

   Time: PT20M

   Temperature: 212°F

2. Dice the Vegetables

   While the rice cooks, dice the onion and bell pepper into uniform ½‑inch pieces and mince the garlic cloves.

   Time: PT5M

3. Sauté Onion and Peppers

   Heat the skillet over medium heat, add olive oil, then add the diced onion and bell pepper. Sauté, stirring occasionally, until softened and lightly translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium

4. Add Garlic and Spices

   Add the minced garlic, salt, chili powder, and cumin powder to the skillet. Stir continuously for 1 minute until fragrant.

   Time: PT1M

5. Incorporate Beans and Tomato Puree

   Add the boiled rajma, tomato puree, and reserved cooking liquid to the skillet. Mash the beans lightly with the back of a spoon to create a chunky sauce. Cook, stirring occasionally, for 5 minutes until the mixture thickens slightly.

   Time: PT5M

6. Finish the Bean Mixture

   Stir in Tabasco sauce and 1 tablespoon lime juice. Taste and adjust salt or lime as needed. Remove from heat.

   Time: PT1M

7. Assemble the Burrito Bowl

   Divide the cilantro‑lime rice among four bowls. Top each with a generous scoop of the spiced bean mixture, then add corn salsa, guacamole, and a dollop of sour cream. Garnish with extra cilantro if desired.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

16g

Carbohydrates

88g

Fat

24g

Fiber

16g