Burrito bowl – Food & Home Magazine
A quick and easy weekday supper option sure to impress.
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Cooking tools:
- Kitchen scale
- Skillet
- Stove
- Colander
- Can opener
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Grater
- Serving bowl
- Spoon
- Mixing bowl
Ingredients
- 220g warm cooked white rice
- 1 x 410g tin drained kidney beans
- 1 (20g) finely chopped spring onion
- 15ml (1 tbsp) butter
- 400g peeled baby carrots
- 10ml (2 tsp) honey
- 60ml (4 tbsp) orange juice
- 1 finely chopped jalapeño
- 30ml (2 tbsp) chopped fresh coriander
- salt
- freshly ground black pepper
- 400g warm shredded rotisserie chicken
- 160g cocktail tomatoes
- 40g baby salad leaves
- 80g grated Cheddar
- a dollop ready-made guacamole
- 100g tortilla chips
- lime wedges
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