Sunday, March 8, 2009

Vegetarian Burrito Bowl

When I lived in NJ, it was hard to find Chipotle near where I lived, so I came up with my own version of Chipotle style burrito bowl. Though making this burrito bowl is a time consuming process, but when you really like something and don't get it the place around you, then you can't do much but make it at home:)

Burrito Bowl Ingredients:
2 Cans Black beans
1/4 Cup Sour Cream
Home Made Guacamole
Home Made Corn Salsa
Home Made Tomato Salsa
1 Cup Cooked Rice
1/4 Cup Mexican Blend Cheese, Shredded

The above pictures shows (Clock Wise From Left): Drained Black Beans, Guacamole, Rice, Corn Salsa, Tomato Salsa, Fajita and in Sour Cream in center.

Black Beans:
Remove the beans from cans and drain. Wash with cold water and draing again.

1 Cup Basmati Rice
2 Cups Hot Water
1/4 Cup Chopped Cilantro (Coriander)
1/4 Teaspoon Butter
Salt to taste
1 Tablespoon Lemon Juice
1-2 Bay Leaves

Method: Wash the rice 4-5 times until the water is almost clear. Drain and keep aside for atleast 30 minutes. Heat butter in pan and add the bay leaves. Once the butter starts melting, add the rice and cook for 2-3 minutes. Then add the salt, coriander, and hot water. Reduce the flame to low and let it cook uncovered. Don't stir the rice after adding water as it will start breaking. The rice will be done in 10-15 minutes. If, the rice starts sticking, then add a little water and cook until done.

1 Medium Onion, Thin Strips, Cut Lengthwise
1 Green Bell Pepper, Thin Strips, Cut Lengthwise
1/2 Packet Fajita Seasoning Mix
1 Tablespoon Oil

Method: Heat oil in a kadai (pan). Once hot, add the veggies and let them cook for 2-3 minutes. Add the Fajita seasoning mix and stir. Stir fry for a few more minutes and remove from the flame. The veggies should be crunchy and coated with the seasoning powder.

2 Ripe Avacados, Peeled and Mashed
1 Small Onion, Cut into Small Pieces
1 Clove Garlic
1 Small Chili Pepper, Cut into pieces
Salt to taste
1/4 Cup Cilantro (Coriander)
Water (Only if needed)
1 Tablespoon Lemon Juice

Method: Grind the onion, garlic, pepper and the coriander into a fine paste by adding very little water. Now add the mashed avacados, salt and lemon juice and blend well. Add a little water if needed to help stir the mixture. Taste and adjust the amount of salt or lemon if needed.

Guacamole will start to turn brown if you leave it out for a long time. Store this in the fridge if you are not going to consume it rightaway.

Corn Salsa:
1 Cup Frozen Corn Kernels, Thawed at Room Temperature
1/4 the Cup Cilantro (Coriander), Finely Chopped
1/4 Cup Onion, Finely Chopped
1/8 Cup Tomatoes, Finely Chopped
2 Chilli Peppers, Finely Chopped
1 Tablespoon Lemon Juice
Salt to taste

Method: Mix all the above ingredients in a bowl and set aside for about an hour so that the flavours get combined.

Tomato Salsa:
4 Ripe Tomatoes, Finely Chopped
1 Small Onion, Finely Chopped
1/2 Cup Cilantro (Coriander), Finely Chopped
2 Tablespoon Lemon Juice
2 Serreno Peppers, Finely Chopped (Reduce the Quantity if You Like it Mild)
Salt to taste
1/4 Cup Green Bell Pepper, Finely Chopped (Optional)

Method: Mix all the above ingredients in a bowl and set aside for about an hour so that the flavours get combined.

Assembling the Bowl:
Just before serving, heat the beans in a microwave for about a minute. Add 2 tablespoons of beans in a bowl, then add about two tablespoons of rice. Then add about 1 teaspoon of fajitas. Now per your taste, add the corn salsa, fresh salsa, guacamole, and sour cream in the given order. Top it up with shredded cheese and serve.

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