Burrito Bowl

I tried Burrito Bowl yesterday because I was busy at work and didn't get time to cook. It is a Mexican modification to our traditional rajmah rice which makes it a little different but super tasty. 

Burrito Bowl

Black Beans - 1 Can 

Basmati Rice - 1 cup cooked

Chicken Breast - 1

Tomato - 1 chopped

Onion - 1 chopped

Cucumber - 1 chopped

Jalapeño - 1 chopped

Spring Onion - 1 chopped

Garlic - 1 clove chopped

Cumin Seeds - 1/2 tsp

Oil - 1 tablespoon

Fresh cilantro (Dhaniya) - chopped

Green chilli - 1 chopped

Avocado - 1 cut into small pieces

Lemon - 1

Red Chilli Powder - to taste

Coriander Powder - 1/2 tsp

Salt - to taste

Toss cooked rice with  half lemon juice, little salt and cilantro.

Heat oil in a pan and add cumin seeds. When it begins to change color, add chopped garlic, green chilli, and half onion. When onion becomes golden, add half tomatoes. Add little salt, red chilli powder and coriander powder to this mixture. 

Marinade chicken breast with lemon juice, garlic paste, ginger paste, red chilli powder, and salt. Season the chicken with oregano and cumin powder. Cook in oven at 350 F for 30-40 minutes or until cooked. Chop cooked chicken into small pieces.

Now, in a bowl add remaining chopped onion, tomato, cucumber, spring onion and toss with lemon juice. This is our salsa mixture. You can buy salsa from a superstore and use that instead.

Assembly: In a bowl, add rice in the bottom. To this add cooked black beans, chicken, salsa mixture, and avocado. Garnish with fresh cilantro.

Note: Vegetarians can skip chicken, it tastes pretty good even without it and I personally prefer that. You can also add cheese and sour cream to this. Add Tabasco sauce to make it more spicy.