Chicken Burrito Bowl

2 tsp dry oregano
1 tsp red chili powder
1 tsp roasted cumin powder
½ tsp black pepper powder
½ tsp paprika (optional)
1 tbsp garlic powder
2 tbsp oil
400gm boneless skinless chicken breast
½ yellow capsicum sliced
½ red capsicum sliced
2 medium onions sliced
2 tomatoes, blanched and chopped
1 cup rice cooked
½ lemon
Finely chopped coriander
Pickled jalapenos
Salt to taste

Method:
1. Prepare spice mix by combining dry oregano, red chili powder, roasted cumin powder, black pepper powder, paprika, garlic powder and salt. You can store this in an airtight container in fridge and use it for a few weeks.
2. Cut the chicken into bite size pieces.
3. In a non-stick pan, add 1 tbsp of oil and try 1/2 the chicken pieces with 1/2 tsp of spice mix for 7-8 minutes. Then remove it to a clean plate and fry rest half of the chicken with little more oil and spice mix.
4. In the same pan add 1 tsp of oil and then add sliced onions with 1/4 tsp of spiece mix. Fry onion for 2-3 mins.
5. Now add the colored capsicum and fry together for 4-5 mins.
6. Add the chicken back in along with tomatoes and mix.
7. Cook covered on low flame for 5-7 minutes till the chicken is fully cooked. Check for seasoning and the chicken is ready. You can add chopped pickled jalapenos for added zing.
8. To the cooked rice, add lemon juice and fineky chopped coriander. Mix well and set aside till chicken is done.
9. For serving, add the rice to the base of the bowl and then add the chicken. Garnish with nacho chips, coriander, pickled jalapenos and lemon wedge.
Enjoy!!!

Tomato Salsa

Ingredients:
4 tomatoes, blanched, skin removed and chopped (dont use blender)
1 small onion finely chopped
1 green chilli finely chopped (use as per taste)
1 clove of garlic
2 tbsp of corriandar finely chopped
1 tbsp of lemon juice
1 tbsp of olive oil
salt to taste

Method:
1. Mix tomatoes, onion, chilli, corriandar, lemon juice and olive oil
2. Grate the garlic with a fine grater (or zester)
3. Add salt as per taste and mix well.
4. Let it rest in fridge for at least 30 mins.
5. Serve with chips, fresh vetable fingers

Tip:
This tastes great on scrambled eggs

Mexican pot rice

Ingredients:
1 cup long grain rice (basmati can be used)

1+2+1 tbsp olive oil

2 tbsp finely chopped garlic (more if you are making a chicken version)

1 large onion sliced
1 tbsp italian mixed herbs
2 large tomatoes finely chopped
colored simla mirch finely chopped (about 1/2 cup)

steamed sweet corn/baby corn 1/2 cup (optional)

finely chopped carrots 2 tbsp (optional)

1 tsp chilli powder

1/2 tsp black pepper powder

1 tsp dhania powder

salt to taste

Method:

Wash and drain rice, set it aside for 15-30 mins

Heat 1 tbsp of olive oil and fry the drained rice in it for couple of mins.

Once the rice is well coated with oil add 2 cups of boiling water.

Let it cook on medium heat till rice is almost done, then cook covered for 5-6 mins

Heat 2 tbsp olive oil in a non-stick pan and add garlic and onion.

Fry till onion changes color. Add mixed itaian herbs.

Add tomoatoes and fry till tomatoes cook completely.

Add the rest of the veggies and mix well for a min.

Add the spices and salt and saute for a couple of mins.

Now 1/3 of the cooked rice and mix gently. Add the next 1/3 and mix again.

Level the mixture in the vessel and add the remaining rice.

Sprinkle a little italian herbs and 1 tbsp of olive oil.

Cooked tightly covered for about 10 mins

Serve piping hot

Chicken version:

Make 250 gms of boneless chicken into fine stripes.

Add chicken after all veggies are add and saute well for 2 mins

Cook covered for 5-6 mins till chicken is almost done. Dont add water as chicken will release a lot of water.

Once the chicken is cooked, add rice as above.