Ingredients

• 1.5 cups - brown rice (I used long-grain Basmati)
• 3.5 cups - water
• 1 tsp - cumin seeds
• 2 - jalapeno chillies, cut into rings (remove the seeds and white ribs if you want to tone down the heat)
• 1 - onion, thinly sliced
• 1/2 tsp - turmeric
• 1 tbsp - canola or other vegetable oil
• salt to taste

How to Make Burrito Bowl

• Heat oil and add cumin seeds and, when they sputter, add onions.
• Cook the onions on medium heat about 10 minutes until they caramelize.
• Don't hurry through this step because you really want the flavours to develop.
• Add jalapeno rounds and stir in.
• Now add turmeric and salt and mix.
• Add rice and stir to get a coating of oil and spices on the rice.
• Add water, boil, then turn the heat down and simmer on a low flame for 45 minutes or until the water gets completely absorbed and the rice gets cooked properly.
• Allow the rice to stand, covered, for at least 10-15 more minutes before serving.
• Recipe courtesy: Holy Cow Vegan