Mexican Budha Bowl
- Olive Oil
- Tomato sauce
- Vegetable broth
- Chili powder
- Naario Garam masala powder
- Naario Himalayan pink salt
- Corn, salsa, sour cream for garnishing
Heat olive oil in a large skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice until toasted, about 2 minutes.
Step 2 :
Stir in tomato sauce and vegetable broth, and bring to a simmer, about 2 minutes. Stir in corn, carrots, peas, chili powder, garam masala and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. Stir in tomatoes.
Garnish with charred corn, salsa, guacamole, sour cream
Serve immediately, garnished with cilantro, if desired.