Mexican Burrito Rice Bowl
Chilli’s who? Chipotle who? This homemade Mexican burrito bowl has everything you need: smoky paneer, mexican rice, black beans and the creamiest garlic yoghurt sauce, it’s just so, so good ♡
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Mexican Burrito Rice Bowl
0 out of 5 stars (based on 0 reviews)
servings
3-4
prep time
30 min
cook time
45 min
Ingredients
Marinated Paneer
- 200g paneer, cubed
- 1 tsp chilli powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp oregano
- salt, to taste
- 1 tbsp olive oil
- juice of ½ lemon
Mexican Rice
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, chopped
- ½ red onion, chopped
- ¼ red bell pepper, chopped
- ¼ yellow bell pepper, chopped
- ¼ green bell pepper, chopped
- ¼ cup sweet corn, boiled
- 1½ tbsp tomato paste
- 1 tsp cumin powder
- 1 tsp smoked paprika
- ½ tsp chilli powder
- ½ tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- salt, to taste
- 2 cups cooked rice
- juice of ½ lemon
- chopped parsley or coriander, for garnish
Black Beans
- 1 tbsp olive oil
- 3 garlic cloves, chopped
- ½ onion, chopped
- 1 tbsp tomato paste
- ½ tsp smoked paprika
- ½ tsp cumin powder
- ½ tsp chilli powder
- ½ tsp coriander powder
- salt and pepper, to taste
- 2 cup cooked black beans (save some of the water it was boiled in)
Pico De Gallo
- 2-3 tomatoes, chopped
- 1 onion, chopped
- pickled jalapeno, chopped (as many as you'd like)
- 2 tbsp coriander or parsley
- juice of 1 lemon, adjust
- salt, to taste
Garlic Yogurt Sauce
- ½ cup yogurt or hung curd
- ¼ cup sour cream, optional (you can use replace with yogurt)
- 3 garlic cloves
- ½ tsp onion powder
- juice of ½ lemon
- 2-3 tbsp milk or water, to adjust the consistency
- salt, to taste
More
- lettuce, finely sliced
- pickled jalapeños
- tortilla chips
- avocado, sliced
Instructions:
-
For the marinated paneer:
• Chop the paneer into your desired size. I cubed mine really small and added it to a bowl.
• Add all the seasonings along with lemon juice and olive oil. Give it a quick shake or gently massage with your fingers to make sure everything is well incorporated.
• Let the paneer marinate for 10–15 minutes to allow the spices to soak in.
• Cook the paneer in a pan with some oil till golden and cooked on all sides. You can also airfry at 180°C for 8–10 minutes, shaking midway or bake till golden. -
For the Mexican rice:
• Heat a pan and add some olive oil and butter. Sauté onion and garlic till golden brown.
• Add the bell peppers and sweet corn and cook till the vegetables are slightly softened but still bright and crunchy.
• Add the tomato paste and season with all the spices. Mix well and cook for a minute or two, adding a splash of water only if required to help everything come together.
• Add the cooked rice and give everything a good mix, making sure the tomato paste and spices coat the rice well.
• Finish with some fresh lemon juice and chopped parsley. -
For the black beans:
• Soak the black beans overnight and pressure cook them with salt and a bay leaf till completely cooked. Reserve the water they were cooked in.
• Heat a pan with some olive oil and sauté onion and garlic till golden brown.
• Add tomato paste and cook for a minute or two until slightly cooked.
• Add the seasonings along with the cooked black beans and some of the reserved cooking water. Give everything a good mix and let it simmer for a few minutes.
• Use a potato masher to mash about half of the beans while leaving the rest whole. Add more of the reserved cooking water if needed to reach your desired consistency.
• Let the beans simmer for a bit longer and check the seasoning, adjusting if needed. - For the pico de gallo: Add chopped tomatoes, onion, pickled jalapeños and coriander to a bowl. Season with salt and lemon juice and give everything a good mix.
-
For the garlic yogurt sauce: Add yogurt or hung curd, sour cream, garlic, onion powder, lemon juice and salt to a blender. Add milk or water to adjust the consistency and blend until completely smooth.
Note: You can also use ice instead of milk or water while blending. This keeps the sauce extra cold and fresh while also helping to loosen it to the right consistency. -
To assemble:
• Start with a base of the Mexican rice and add the black beans and marinated paneer.
• Top with sliced lettuce and pickled jalapeños and serve with sliced avocado and tortilla chips.
• Drizzle generously with the garlic yogurt sauce and enjoyy!
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