Bay City Burrito have two Melbourne branches in Hawthorn and St Kilda. Their mission statement is simply to offer healthy comfort food via the San Fran styled burrito. American owner Gary cut his teeth in the city’s Mission District, the spiritual birthplace of the burrito. If you’re looking for authenticity, look no further.
Their cuisine is both traditional and experimental, with tacos, quesadillas and Latino inspired plates. And, of course, rice features prominently.
We asked Head chef Kishor to reveal their Latino Rice, something that’s used throughout the menu, accompanying many of their dishes, from the Prawn Picante to their famous Burritos (pictured). Kishor (Bay City Burrito)
LATINO RICE RECIPE
Serves 6
- 1/4 cup vegetable oil
- 2 cups White Tiger Basmati Rice
- 1 1/2 teaspoons salt
- 3 fresh garlic cloves (crushed)
- 1 teaspoon cumin
- 1/2 cup chopped onion
- 1 Anaheim pepper, seeds and membrane removed, then diced
- 1 can tomato sauce or diced tomatoes
- 4 cups chicken broth
- 1 cup fresh or frozen peas & carrots (optional)
- Cilantro, chopped, for garnish (optional)
Method
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Heat the oil in a large sauce pan over medium heat, then add rice and cook, stirring frequently, until the rice begins to turn golden brown.
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Add the salt, garlic and cumin and stir, cooking another minute. Add the onion and Anaheim pepper, stirring to combine and cook for another 3-5 minutes, until the vegetables begin to soften.
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Stir in the tomato sauce or diced tomatoes and chicken broth, then bring to the boil. Reduce heat to low, cover and simmer for 20 to 25 minutes, until all of the liquid has been absorbed. Fluff with a fork, then cover and allow to sit another 5 minutes before serving.
