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Green Rice Burrito Bowl

Brought to you by
International Medical University Malaysia

A mouth-watering lunch set made up of fragrant green rice soaked in spinach broth; paired together with scrumptious roasted vegetables. Enjoy it with a glass of refreshing classic lemon and mint infused water.

This recipe is brought to you by International Medical University (IMU) students in partnership with Nestlé for Research & Development in Nutrition and Dietetics.

Prep time

45 mins

Cooking time

1 hr 40 mins


1 person

Nutrition Information per serving

755 kcal
29 g
122 g
18 g


Green Rice Burrito Bowl

  • 100 gm Brown rice, raw, (Just Brown)
  • 5 gmVegetable Stock, 1 DS
  • 1 Cup or 100 gm Spinach leaves,
  • 5 gm Coriander leaves
  • 1 bulb Shallot
  • 1 clove Garlic
  • 1 pinch MAGGI Cukup Rasa
  • 150 ml Water
  • 1 bulb Shallot
  • 1 clove Garlic
  • 1 pinch MAGGI Cukup Rasa
  • 150 ml Water

Roasted Vegetables

  • 1/2 cup or 45 gm Purple Sweet Potato
  • 60 gm Bell Pepper
  • 1/4 whole Soya Bean Curd (Taukua)
  • 1/8 cup Chickpea
  • 45 gm Cherry tomatoes
  • 1 tsp Olive Oil
  • 1 pinch Paprika
  • 1 pinch Salt

Tomato Salsa

  • 3/4 whole Tomatoes, halved
  • 5 gm Coriander leaves
  • 1 bulb Onion, small and chopped
  • 1 clove Garlic, crushed
  • 5 gm Cili Padi
  • 1/2 tsp Olive Oil
  • 1/2 lime, squeezed for juice

Hard-Boiled Quail Egg

  • Quail Egg, 1 whole
  • Water for boiling

Lemon and Mint Infused Water

  • ¼ Fresh Lemon
  • 2 gm Mint leaves
  • Cold water
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Green Rice Burrito Bowl

  1. Prepare Vegetable Stock. Boil 100 ml of water using a kettle and mix in vegetable stock powder and MAGGI Cukup Rasa. Stir until it dissolve.
  2. Peel the shallots and garlic. Place together with coriander and spinach leaves into the blender and blend well into a green puree. Incorporate in the vegetable stock for easier blending.
  3. Rinse and drain the rice. Add in the rest of the water with the rice into the rice cooker.
  4. Pour the blended vegetable stock + green puree into the soaked brown rice.
  5. Place the well mixed rice into the rice cooker and let it cook.
  6. Once it is done, place a clean kitchen towel over the rice pot.
  7. Let it rest for 10 minutes.
  8. Fluff the rice with a fork.

Roasted sides

  1. Soak the chickpea overnight for minimum 6 - 8 hours.
  2. Chop the sweet potato (cube), bell pepper (long strip), soya bean curd (cube), cherry tomato (half).
  3. Heat a pot of water and steam the sweet potato for 10 - 15 minutes.
  4. Preheat the oven and bench oven to 175 degrees C.
  5. Toss sweet potatoes, bell pepper, soya bean curd, cherry tomato and chickpea with olive oil.
  6. Put the chickpea in a flat pan on a stove.
  7. Arrange sweet potatoes, bell pepper and soya bean curd on the oven tray.
  8. Arrange cherry tomato on baking tray.
  9. Pan fry the chickpea without additional oil until it turns golden brown.
  10. Roast the sweet potato, bell pepper and tofu mix in the oven for 15 to 20 minutes.
  11. oast tomato cherry in the bench oven for 5 to 10 minutes.
  12. When the marinade has cooled, pour it over the chicken and marinate overnight to two days.
  13. Once all ingredients is cooked, mix all ingredients with paprika, salt and pepper inside a mixing bowl. Serve with rice.

Hard-Boiled Quail Egg

  1. Bring the water to full boil.
  2. Place the eggs in to the saucepan.
  3. Cook the eggs for about 3 to 5 minutes and remove from heat.
  4. Add cold water until the egg are submerged under about 2cm of water.

Tomato Salsa

  1. Finely chop onion, coriander and cili padi and chop tomato into half.
  2. Peel garlic and crush them.
  3. Squeeze the juice of half a lime using the fruit squeezer.
  4. Brush the tomato with olive oil.
  5. Put the tomato on the wire grill and place in on the fire stove. Constantly turning it for 5 to 10 mins.
  6. Finely chop the grilled tomatos and combine with other ingredients into a large bowl.
  7. Stir in lime juice and mix it well. Refrigerate the ingredients until it is ready to be served.

Lemon and Mint Infused Water

  1. Rinse lemon and mint.
  2. Slice the lemon into thin slice. Pluck the mint leaves into a single piece.
  3. Cook the eggs for about 3 to 5 minutes and remove from heat.
  4. Place the sliced lemon, mint and water into a jar. Let it infuse for 2 hours or overnight in the refrigerator. Serve cold.

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