Monday, January 23, 2012

Burrito bowl

Mexican cuisine is one of my favorites since it resembles Indian flavors and it is rich in protein and carbs. The burrito bowl is an excellent idea for lunch box or a quick meal for an unexpected guest. This can either be had as it is or can be filled into a tortilla to make a delicious burrito. I have searched different websites and have come up with this version.

Things you'll need:

For Guacamole:
Avocado - 1
Tomato - 1/2 minced
salt - as needed
lemon juice - 1tsp

For pico de Gallo:
Tomato - 1 big, finely chopped
Onion - 1 medium, finely chopped
Jalapeno - 1 finely chopped
salt  - as needed
lemon juice - 1 tsp
cilantro - two or three sprigs, finely chopped

For rice:
cooked rice - 2 cups
cilantro - 2 or three sprigs finely chopped
oil - 1 tbsp
salt - as needed

For beans :
Kidney beans - 1 can or 1 cup of dried beans which can be soaked and cooked ( you can also use white kidney beans or dark red for variety of colors)
Cumin powder - 2 tsp
salt - as needed (canned kidney beans contains salt)

Sour cream - as per taste

Yield  - 2 Servings


Wash and cook the rice. Mix the oil, cilantro, salt and few drops of lemon juice and keep aside. Finely chop the items for pico de Gallo (tomato,onion,cilantro & Jalapeno). Mix them with lemon juice and salt.

Prepare guacamole by cutting and scooping out the avocado pulp, and making a puree of the pulp in a food processor, with tomato and salt. Mix few drops of lemon juice to the guacamole to prevent oxidation (changing of color)

Wash and cook the kidney beans (just wash thoroughly if using canned beans). Saute the beans in little oil with minced garlic, cumin powder and salt. You could add some stock to make a thick gravy.


Take a bowl, arrange the rice, beans, guacamole, pico de Gallo and sour cream in whichever order you like, scoop it from top to bottom to get the taste of all the ingredients in every bite.

If you couldn't find or dosen't like sour cream just substitute with plain yoghurt. The taste does not change.