Burrito Bowl - Mexican Cuisine

Name: Burrito Bowl - Mexican Cuisine
Total time: 2700 s
Yield: 4 persons
Cuisine: Indian
Ingredients: 2 1/2 cups cooked rice; 2 tbsp oil; 2 tsp finely chopped garlic; 2 tsp dry red chilli flakes; 1/2 cup sliced onions; 3/4 cup chopped capsicum; 1/2 cup boiled sweet corn; 2 tbsp tomato ketchup; to taste Salt; 1 1/2 cup soaked, boil and coarsely mashed kidney beans; 1 tbsp oil; 1 tsp finely chopped garlic; 2 tsp dry red chilli flakes; 1/2 finely chopped spring onions or onions; 1 cup finely chopped tomatoes; 1/4 cup tomato ketchup; 1/2 tbsp chilli powder; to taste Salt; 1 cup hung curds (chakka dahi); 2 tbsp lemon juice; to taste Salt; 1 cup finely chopped tomatoes; 1/2 cup finely chopped onions; 1 tsp dry red chilli flakes; to taste Salt; 4 tbsp grated processed cheese; 1 cup coarsely crushed chips / nachos

Ami Desai @cook_17599949

Doha, Qatar

It’s very famous dish and nowadays easily available in every Mexican restaurant. This dish will serve in layer with rice, kidney beans,sour cream and uncooked salsa. Moreover, it’s a one dish meal.

Ami Desai @cook_17599949

Saved

Ingredients

45 mins

4 persons

For The Rice
2 1/2 cupscooked rice
2 tbspoil
2 tspfinely chopped garlic
2 tspdry red chilli flakes
1/2 cupsliced onions
3/4 cupchopped capsicum
1/2 cupboiled sweet corn
2 tbsptomato ketchup
to tasteSalt
For the Kidney beans
1 1/2 cupsoaked, boil and coarsely mashed kidney beans
1 tbspoil
1 tspfinely chopped garlic
2 tspdry red chilli flakes
1/2finely chopped spring onions or onions
1 cupfinely chopped tomatoes
1/4 cuptomato ketchup
1/2 tbspchilli powder
to tasteSalt
For Sour Cream
1 cuphung curds (chakka dahi)
2 tbsplemon juice
to tasteSalt
For Uncooked Salsa
1 cupfinely chopped tomatoes
1/2 cupfinely chopped onions
1 tspdry red chilli flakes
to tasteSalt
Other Ingredients
4 tbspgrated processed cheese
1 cupcoarsely crushed chips / nachos

Saved

Steps

45 mins

1

For the Rice :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.
6

For kidney beans:
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.
7

Add the onions and sauté on a medium flame for 1 minute.
8

Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while mashing them slightly with the back of the spoon.
9

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.
10

For uncooked salsa:
Combine all the ingredients in a deep bowl and mix well while mashing it with a back of a spoon. Keep aside.
11

Just before serving, take a big serving bowl, place a portion of the rice and press it lightly using the back of a spoon.
12

Top it with a portion of the kidney beans and again press it lightly with the back of a spoon.
13

Put a portion of the sour cream and spread it evenly using the back of a spoon.
14

Spread a portion of the uncooked salsa and spread it evenly.
15

Finally sprinkle 1 tbsp grated cheese and ¼ cup coarsely crushed nacho chips.
16

Serve immediately.