Indian Spiced Rice and Chickpea Burrito

by Jonathan Cheung

Simple, fragrant and filling – a great vegetarian meal option.

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  • 1 cup/250 mL Dainty RAJAH basmati blend
  • 2 tbsp Canola Oil
  • 3 tbsp Butter (preferably unsalted)
  • 1 pinch Red Pepper Flakes
  • 1 small Yellow Onion, diced
  • 1 tbsp Fresh Ginger, minced fine
  • 2 cloves Garlic, minced fine
  • 1 tsp Ground Turmeric
  • 1 ½ tsp Ground Cumin
  • 1 can Chickpeas, drained and rinsed
  • Salt & Pepper
  • 4 tbsp Fresh Cilantro, roughly chopped
  • 4-6 Large Flour Tortillas



Place the Dainty Rajah Rice Blend in a bowl of a rice cooker and cook according to package instructions.


While the rice is cooking, heat a large sauté pan over medium heat. Add the oil and butter to the pan. When the butter is melted and sizzling, add the pepper flakes, onion, ginger, and garlic and sauté until the onions are softened, about 4 minutes. Add in the turmeric and cumin and stir to combine. Stir in the chickpeas and toss to combine. Season generously with salt and pepper.


Add the mixture to the cooked Dainty Rajah Rice Blend and stir together. Adjust seasoning with salt and more chili flake if needed.


To serve, place a tortilla on the counter and spoon rice into the middle. Sprinkle some of the chopped cilantro and roll together like a burrito. Serve warm.

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