A bountiful bowl of burrito-style rice with red pepper, onion and black beans. Pump it up with charred baby gem lettuce and sour cream with fresh chives and lime for that invigorating Mexican zing.
BBQ BURRITO BOWL
BBQ BURRITO BOWL
with corn on the cob, gem lettuce & sour cream
Hands on Time: 25 - 35 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Baby Gem Lettuce
- Baby Gem Lettuces
- Baby Tomatoes
- BBQ Sauce
- Black Beans
- Brown Basmati Rice
- Fresh Chives
- Lime
- Limes
- Miellie
- Miellies
- Onion
- Onions
- Sour Cream
- Whole Red Pepper
- Whole Red Peppers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
COOK THE RICE
Rinse the rice and place in a pot. Submerge it in 250ml of salted water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Then, keeping the lid on, remove from the heat and allow to steam for a further 10 minutes.
SALSA TIME!
Place the quartered baby tomatoes, half of the chopped chives, and half of the diced pepper in a bowl. Add some lime juice and lime zest to taste. Toss together and season to taste. In a bowl, combine the sour cream, the remaining chopped chives, and some lime juice to taste. Set both condiments aside for serving.
SMOKY CORN
Place a pan that has a lid over a high heat. Add a drizzle of oil and a splash of water. When simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter, and fry for a further 2 minutes until golden, turning as it colours. Set aside to cool.
CHAR THE LETTUCE
Return the pan to a medium-high heat with another drizzle of oil. When hot, char the gem lettuce halves cut-side down for about 2-3 minutes. On completion, remove from the pan and lightly season. Set aside for serving.
SAUCY RICE
When the rice is nearing completion, return the pan to a medium-high heat with another drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Add in the remaining diced pepper and fry for a further 1-2 minutes. Then, stir through the drained black beans and cook for 1-2 minutes.
FINISH OFF
Once the rice is cooked, add it to the pan with the BBQ sauce and stir through. Season to taste and remove from the pan on completion. Just before serving, cut the charred corn kernels off the cob.
BURRITO BOWL
Serve up a bowl of delish Mexican rice and crunchy corn. Top with the charred gem lettuce halves, some zesty salsa, and a dollop of tangy sour cream. Would you look at that, Chef!
Brown Basmati Rice - 100ml
Baby Tomatoes - 150g
Fresh Chives - 3g
Whole Red Pepper - 1
Lime - 1
Sour Cream - 50ml
Miellie - 1
Baby Gem Lettuce - 1
Onion - 1
Black Beans - 120g
BBQ Sauce - 25ml
COOK THE RICE
Rinse the rice and place in a pot. Submerge it in 500ml of salted water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Then, keeping the lid on, remove from the heat and allow to steam for a further 10 minutes.
SALSA TIME!
Place the quartered baby tomatoes, half of the chopped chives, and half of the diced pepper in a bowl. Add some lime juice and lime zest to taste. Toss together and season to taste. In a bowl, combine the sour cream, the remaining chopped chives, and some lime juice to taste. Set both condiments aside for serving.
SMOKY CORN
Place a pan that has a lid over a high heat. Add a drizzle of oil and a splash of water. When simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter, and fry for a further 2 minutes until golden, turning as they colour. Set aside to cool.
CHAR THE LETTUCE
Return the pan to a medium-high heat with another drizzle of oil. When hot, char the gem lettuce halves cut-side down for about 2-3 minutes. On completion, remove from the pan and lightly season. Set aside for serving.
SAUCY RICE
When the rice is nearing completion, return the pan to a medium-high heat with another drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add in the remaining diced pepper and fry for a further 2-3 minutes. Then, stir through the drained black beans and cook for 2-3 minutes.
FINISH OFF
Once the rice is cooked, add it to the pan with the BBQ sauce and stir through. Season to taste and remove from the pan on completion. Just before serving, cut the charred corn kernels off the cob.
BURRITO BOWL
Serve up a bowl of delish Mexican rice and crunchy corn. Top with the charred gem lettuce halves, some zesty salsa, and a dollop of tangy sour cream. Would you look at that, Chef!
Brown Basmati Rice - 200ml
Baby Tomatoes - 300g
Fresh Chives - 5g
Whole Red Pepper - 1
Limes - 2
Sour Cream - 100ml
Miellies - 2
Baby Gem Lettuces - 2
Onion - 1
Black Beans - 240g
BBQ Sauce - 50ml
COOK THE RICE
Rinse the rice and place in a pot. Submerge it in 500ml of salted water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Then, keeping the lid on, remove from the heat and allow to steam for a further 10 minutes.
SALSA TIME!
Place the quartered baby tomatoes, half of the chopped chives, and half of the diced pepper in a bowl. Add some lime juice and lime zest to taste. Toss together and season to taste. In a bowl, combine the sour cream, the remaining chopped chives, and some lime juice to taste. Set both condiments aside for serving.
SMOKY CORN
Place a pan that has a lid over a high heat. Add a drizzle of oil and a splash of water. When simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter, and fry for a further 2 minutes until golden, turning as they colour. Set aside to cool.
CHAR THE LETTUCE
Return the pan to a medium-high heat with another drizzle of oil. When hot, char the gem lettuce halves cut-side down for about 2-3 minutes. On completion, remove from the pan and lightly season. Set aside for serving.
SAUCY RICE
When the rice is nearing completion, return the pan to a medium-high heat with another drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add in the remaining diced pepper and fry for a further 2-3 minutes. Then, stir through the drained black beans and cook for 2-3 minutes.
FINISH OFF
Once the rice is cooked, add it to the pan with the BBQ sauce and stir through. Season to taste and remove from the pan on completion. Just before serving, cut the charred corn kernels off the cob.
BURRITO BOWL
Serve up a bowl of delish Mexican rice and crunchy corn. Top with the charred gem lettuce halves, some zesty salsa, and a dollop of tangy sour cream. Would you look at that, Chef!
Brown Basmati Rice - 200ml
Baby Tomatoes - 300g
Fresh Chives - 5g
Whole Red Pepper - 1
Limes - 2
Sour Cream - 100ml
Miellies - 2
Baby Gem Lettuces - 2
Onion - 1
Black Beans - 240g
BBQ Sauce - 50ml
COOK THE RICE
Rinse the rice and place in a pot. Submerge it in 1L of salted water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Then, keeping the lid on, remove from the heat and allow to steam for a further 10 minutes.
SALSA TIME!
Place the quartered baby tomatoes, half of the chopped chives, and half of the diced pepper in a bowl. Add some lime juice and lime zest to taste. Toss together and season to taste. In a bowl, combine the sour cream, the remaining chopped chives, and some lime juice to taste. Set both condiments aside for serving.
SMOKY CORN
Place a large pan that has a lid over a high heat. Add a drizzle of oil and a splash of water. When simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter, and fry for a further 2 minutes until golden, turning as they colour. Set aside to cool.
CHAR THE LETTUCE
Return the pan to a medium-high heat with another drizzle of oil. When hot, char the gem lettuce halves cut-side down for about 2-3 minutes. On completion, remove from the pan and lightly season. Set aside for serving.
SAUCY RICE
When the rice is nearing completion, return the pan to a medium-high heat with another drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add in the remaining diced pepper and fry for a further 3-4 minutes. Then, stir through the drained black beans and cook for 3-4 minutes.
FINISH OFF
Once the rice is cooked, add it to the pan with the BBQ sauce and stir through. Season to taste and remove from the pan on completion. Just before serving, cut the charred corn kernels off the cob.
BURRITO BOWL
Serve up a bowl of delish Mexican rice and crunchy corn. Top with the charred gem lettuce halves, some zesty salsa, and a dollop of tangy sour cream. Would you look at that, Chef!
Brown Basmati Rice - 400ml
Baby Tomatoes - 600g
Fresh Chives - 10g
Whole Red Peppers - 2
Limes - 3
Sour Cream - 200ml
Miellies - 4
Baby Gem Lettuces - 4
Onions - 2
Black Beans - 480g
BBQ Sauce - 100ml
Woolies Products in this dish
