- 1 cup of long grain white rice
- 2 cups of vegetable stock
- 1 tablespoon of olive oil
- 1 small brown onion, diced
- 2 cloves of garlic, minced
- just less than 1/4 cup tomato paste
- the juice of 1/2 a juicey lime
- 1/4 cup chopped fresh coriander
- 4 shakes of ground cumin
- salt and pepper to taste
In a small to medium-sized pot, add rice and vegetable stock. Bring to the boil over high heat. Stir and cover the pot. Lower the heat and simmer for another 17-20 minutes until just cooked. Remove from heat and keep the pot covered while you perform the second step.
Cook your onions in a small fry pan with the olive oil for about 5 minutes, until the onions are translucent. Add the garlic and stir for another minute or two. Add the tomato paste and cumin and stir again. Now mix in the lime juice, coriander and, finally, the rice.
Stir until the tomato paste mixture is fully combined with the rice. Taste, and add more cumin, lime juice, salt and pepper to your liking. (My stock was salty enough that I didn't need to add more salt.) Cook for 5 more minutes, stirring every minute or so. Serve next to your other sides for an awesome DIY burritoathon!
Other suggestions for burrito fillings:
grilled corn, cut off the cob with a knife
charcoal bbq tofu chunks
dry-fried "chicken" sprinkled with ground spices of cumin, coriander and chilli
cos lettuce, chopped
jalapenos, thinly sliced
vegan sour cream
Another burritorrific tip:
Instead of leaving leftover ingredients in the fridge to go bad, chuck them into some lettuce as a salad and make a dressing out of warmed refried beans, olive oil, sour cream and lime juice!
My beautiful burrito: