Season Queso Freco with chilli, garlic or herb oil.
Make the bowl out of tortilla! Form the bowl by baking a big tortilla folded on top of a ovenproof bowl for 15 min in 175°.
I see no end to the outmarch of bowls! They are invitingly good looking, bit more than salads but still not too heavy, endlessly variable, easy to put together and take along and just really too darn delicious. Of course you can add meat, too. Chicken, beef or ground pork are more than fit for this. But I love to enjoy this as a vegetarian meal, there’s plenty of proteins in beans and cheese. Oh, the cheese. That is another story. It loves to be panfried. Try seasoning the frying oil with chilli or garlic. Burrito bowl days are the best!Instructions:
Start with the rice. Peel and chop onion and garlic and soften them up in a pan on medium heat. Peel and dice the carrot, add to the pan with the spices. Add rice and let become translucent. Add a can of crushed tomatoes and use the can to measure the same amount of water to the sauce. Add chicken fond and let simmer until rice is soft. Season with lime juice and fresh coriander. Prepare the beans by rinsing them. Mix with oil and red wine vinegar. Add chopped chilli and season with salt. Slice Apetina® Queso Fresco into thick slices and fry until you get a nice colour. Cut cherry tomatoes in half and dice avocado, cucumber, green pepper and onion to your liking. Put the burrito bowl together by dividing the Mexican rice into four bowls. Arrange all other ingredients neatly on top with fresh coriander and lime.