Red Bean Mexican Burrito Bowl Recipe – Roz Ka Khana With Figaro Olive Oil

Ingredients

1 cup Rajma (Large Kidney Beans) – cooked,4 cloves Garlic – finely chopped,1/4 cup Homemade tomato puree,1 teaspoon Cumin powder (Jeera),1 teaspoon Red Chilli powder,3 sprig Coriander (Dhania) Leaves – finely chopped,Tabasco Original – Hot Sauce – to taste,Salt – to taste,1 teaspoon Extra Virgin Olive Oil – for cooking,1-1/2 cups Rice,1 teaspoon Figaro Pure Olive Oil,3 cloves Garlic,1 sprig Parsley leaves – finely chopped,1 Avocado,1/2 teaspoon Red Chilli flakes,1 Onion – finely chopped,1 sprig Parsley leaves – finely chopped,1 tablespoon Extra Virgin Olive Oil – for taste,4 Tomatoes – finely chopped,2 Green Chillies – finely chopped,1 Onion – finely chopped,1/2 teaspoon Sugar,1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Red Chilli powder,Salt – to taste,Tabasco Original – Hot Sauce – to taste,3 sprig Coriander (Dhania) Leaves – finely chopped,1 Red Bell pepper (Capsicum) – thinly sliced,1 Green Bell Pepper (Capsicum) – thinly sliced,1 Onion – thinly sliced,1 teaspoon Figaro Pure Olive Oil – for cooking,1 cup Hung Curd (Greek Yogurt),2 sprig Parsley leaves – finely chopped,3 cloves Garlic – finely chopped,1 tablespoon Extra Virgin Olive Oil – for drizzling and taste

Instructions

1. To begin making the Red Bean Mexican Burrito Bowl Recipe, it is very important to prep all the ingredients in every section.Our first step is the get rice and beans cooked. The beans should have been soaked overnight or for at least 8 hours.Cook & Spice the beansCook the beans along with a little salt in the pressure cooker, for about 30 minutes until done. Once done, turn off the heat and allow the pressure to release naturally.Once the beans is cooked, we will spice it up with flavors. Heat a teaspoon of olive oil in a frying pan over medium heat.Add the garlic, the beans and all the remaining ingredients, except the coriander. Toss until the beans get well coated with the flavors and spices.Check the taste and adjust accordingly and turn off the heat. Stir in the coriander leaves and transfer to a serving bowl.Cook and herb the riceCook the  rice along with 2 cups of water, a pinch of salt and a tablespoon of olive oil. Pressure cook for a while. After the first whistle, turn the heat to low and simmer for 3 minutes and turn off the heat.Once the pressure has released, open the cooker and allow the rice to cool.Fluff the rice up a bit with a fork, once it has cooled down.To flavor the rice with lemon and herbs, heat a teaspoon of olive oil in a wok over medium heat. Stir in the garlic, the cooled and cooked rice and the chopped herbs.Stir fry for a about a minute and add the juice from one lemon. Turn off the heat and transfer to a serving bowl.Make the GuacamoleCut the avocado into half and scoop out the pulp of the avocado into a bowl. Using a fork, mash the avocado well. Stir in the leaves, onions and the chili flakes.Adjust the salt accordingly and keep aside.Make the SalsaInto a large mixing bowl, toss in all the ingredients.Check the salt and chili and adjust accordinglyKeep the salsa aside.To Make the Herbed YogurtIn a mixing bowl, combine all the ingredients and whisk well.Check the salt and adjust taste accordinglyKeep aside.For the roasted vegetablesHeat oil in a pan; add the roasted peppers, onions, sprinkle salt and saute on low heat, until soft and lightly caramelised.The vegetables should have a soft texture and not crisp.You can also optionally cover the pan and cook the peppers to quicken the process.Final assembly of the Spiced Red Bean Mexican Burrito Bowl Assembly of the burrito bowl is a very personal choice. Make individual portions and assemble the bowl with each ingredient taking a small place, as shown in the video and the image.Serve the Spiced Red Bean Mexican Burrito Bowl as a wholesome one dish meal for parties or even a family dinner along with Strawberry Mojito for a refreshing drink.

Recipe Details