Red Bean Mexican Burrito Bowl Recipe - Roz Ka Khana With Figaro Olive Oil Made Simple

Ingredients

• 1 cup Rajma (Large Kidney Beans) - cooked
• 4 cloves Garlic - finely chopped
• 1/4 cup Homemade tomato puree
• 1 teaspoon Cumin powder (Jeera)
• 1 teaspoon Red Chilli powder
• 3 sprig Coriander (Dhania) Leaves - finely chopped
• Tabasco Original - Hot Sauce - to taste
• Salt - to taste
• 1 teaspoon Extra Virgin Olive Oil - for cooking
• 1-1/2 cups Rice
• 1 teaspoon Figaro Pure Olive Oil
• 3 cloves Garlic
• 1 sprig Parsley leaves - finely chopped
• 1 Avocado
• 1/2 teaspoon Red Chilli flakes
• 1 Onion - finely chopped
• 1 sprig Parsley leaves - finely chopped
• 1 tablespoon Extra Virgin Olive Oil - for taste
• 4 Tomatoes - finely chopped
• 2 Green Chillies - finely chopped
• 1 Onion - finely chopped
• 1/2 teaspoon Sugar
• 1/2 teaspoon Cumin powder (Jeera)
• 1/2 teaspoon Red Chilli powder
• Salt - to taste
• Tabasco Original - Hot Sauce - to taste
• 3 sprig Coriander (Dhania) Leaves - finely chopped
• 1 Red Bell pepper (Capsicum) - thinly sliced
• 1 Green Bell Pepper (Capsicum) - thinly sliced
• 1 Onion - thinly sliced
• 1 teaspoon Figaro Pure Olive Oil - for cooking
• 1 cup Hung Curd (Greek Yogurt)
• 2 sprig Parsley leaves - finely chopped
• 3 cloves Garlic - finely chopped
• 1 tablespoon Extra Virgin Olive Oil - for drizzling and taste