Burrito Bowl

Ingredients

• 1.5 cupsMexican-style rice (see recipe)
• 1/4 cupCabbage, chopped lengthwise
• 2 tbspOnion, sliced
• 1/4 cupTomato, sliced
• 1/4 cupCapsicum, sliced
• 1/2 tspGarlic paste
• 1/2 tspSchezwan sauce
• 1/4 cupBaby corn, blanched
• 1 cupPaneer, cubed
• 1.5 tspSoya sauce
• 3 tspVinegar
• 3/4 cupWater
• 1 portionCornflour slurry (2–3 tsp + water)
• to tasteSalt + black pepper
• 1 dspTomato ketchup
• 1/4 cupSour cream (see recipe)
• 1/4 cupPico de gallo salsa (see recipe)
• 2 tbspCheese, grated

Method

1. 1

   Sautéed veg: heat oil. Sauté garlic and onion. Add cabbage, capsicum, baby corn and paneer. Stir-fry on high for 2 minutes.

2. 2

   Add tomato, Schezwan, soya, vinegar, ketchup, salt and pepper. Toss.

3. 3

   Add 3/4 cup water. Bring to a low boil.

4. 4

   Stir in cornflour slurry. Simmer until semi-thick and glossy.

5. 5

   Assemble: in a deep bowl, layer Mexican rice → sautéed veg → a dollop of sour cream → a spoon of salsa → grated cheese.

6. 6

   Serve immediately, ideally with tortilla chips on the side for crunch.