Burrito Bowl

Recipe by
Total Time:
10 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Medium

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  • 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