Ultimate paneer burritos recipe
To make the rice, put the rice in a sieve and wash under cold running water for 1 minute. Transfer to a large bowl and add enough cold water to cover. Leave to soak for 15 minutes.Drain the soaked rice well and transfer to a saucepan with a tight-fitting lid. Add the coriander, lime zest and juice and salt and pour in 200ml/7fl oz hot water. Bring to the boil and cook for about 4–5 minutes, or until enough of the water has evaporated that the top of the rice is visible at the surface. Do not stir the rice at any point. Cover with the lid and turn the heat down to the lowest setting. Cook for 5 minutes and then remove from the heat. Leave to stand for at least 20 minutes before removing the lid. Fluff the rice up with a fork and set aside.Meanwhile, to make the black beans, bring the beans, stock, cumin, coriander and oregano to the boil in a saucepan. Cover and simmer over a medium–low heat for 10 minutes. Use a potato masher to roughly mash the bean mixture. Continue to cook until thickened. Add the cheese and stir well until melted. The beans should have a thick, refried beans texture. Cover and leave to stand while you prepare the rest of the ingredients. (If the beans seem too thick, add a little water and if they are too runny, cook for a little longer, bearing in mind that they will continue to thicken as they stand.)To make the paneer, heat the oil in a frying pan or wok over a high heat. Add the garlic and fry for 10 seconds, then add the onions, pepper and paneer. Turn the heat up to very high and fry for 1 minute. Add the tandoori masala, paprika and salt, if using. Stir well and cook for another 2–3 minutes, letting the paneer and vegetables char in places. Garnish with the coriander and remove from the heat.Serve the coriander and lime rice, black beans, paneer mixture, tortillas, avocado, sweetcorn, salsa, soured cream, lettuce, lime wedges and pickled jalapeños, if using, at the table and let everyone build their own burritos. To make the rice, put the rice in a sieve and wash under cold running water for 1 minute. Transfer to a large bowl and add enough cold water to cover. Leave to soak for 15 minutes. To make the rice, put the rice in a sieve and wash under cold running water for 1 minute. Transfer to a large bowl and add enough cold water to cover. Leave to soak for 15 minutes. Drain the soaked rice well and transfer to a saucepan with a tight-fitting lid. Add the coriander, lime zest and juice and salt and pour in 200ml/7fl oz hot water. Drain the soaked rice well and transfer to a saucepan with a tight-fitting lid. Add the coriander, lime zest and juice and salt and pour in 200ml/7fl oz hot water. Bring to the boil and cook for about 4–5 minutes, or until enough of the water has evaporated that the top of the rice is visible at the surface. Do not stir the rice at any point. Bring to the boil and cook for about 4–5 minutes, or until enough of the water has evaporated that the top of the rice is visible at the surface. Do not stir the rice at any point. Cover with the lid and turn the heat down to the lowest setting. Cook for 5 minutes and then remove from the heat. Leave to stand for at least 20 minutes before removing the lid. Fluff the rice up with a fork and set aside. Cover with the lid and turn the heat down to the lowest setting. Cook for 5 minutes and then remove from the heat. Leave to stand for at least 20 minutes before removing the lid. Fluff the rice up with a fork and set aside. Meanwhile, to make the black beans, bring the beans, stock, cumin, coriander and oregano to the boil in a saucepan. Cover and simmer over a medium–low heat for 10 minutes. Meanwhile, to make the black beans, bring the beans, stock, cumin, coriander and oregano to the boil in a saucepan. Cover and simmer over a medium–low heat for 10 minutes. Use a potato masher to roughly mash the bean mixture. Continue to cook until thickened. Use a potato masher to roughly mash the bean mixture. Continue to cook until thickened. Add the cheese and stir well until melted. The beans should have a thick, refried beans texture. Add the cheese and stir well until melted. The beans should have a thick, refried beans texture. Cover and leave to stand while you prepare the rest of the ingredients. (If the beans seem too thick, add a little water and if they are too runny, cook for a little longer, bearing in mind that they will continue to thicken as they stand.) Cover and leave to stand while you prepare the rest of the ingredients. (If the beans seem too thick, add a little water and if they are too runny, cook for a little longer, bearing in mind that they will continue to thicken as they stand.) To make the paneer, heat the oil in a frying pan or wok over a high heat. Add the garlic and fry for 10 seconds, then add the onions, pepper and paneer. Turn the heat up to very high and fry for 1 minute. To make the paneer, heat the oil in a frying pan or wok over a high heat. Add the garlic and fry for 10 seconds, then add the onions, pepper and paneer. Turn the heat up to very high and fry for 1 minute. Add the tandoori masala, paprika and salt, if using. Add the tandoori masala, paprika and salt, if using. Stir well and cook for another 2–3 minutes, letting the paneer and vegetables char in places. Garnish with the coriander and remove from the heat. Stir well and cook for another 2–3 minutes, letting the paneer and vegetables char in places. Garnish with the coriander and remove from the heat. Serve the coriander and lime rice, black beans, paneer mixture, tortillas, avocado, sweetcorn, salsa, soured cream, lettuce, lime wedges and pickled jalapeños, if using, at the table and let everyone build their own burritos. Serve the coriander and lime rice, black beans, paneer mixture, tortillas, avocado, sweetcorn, salsa, soured cream, lettuce, lime wedges and pickled jalapeños, if using, at the table and let everyone build their own burritos.