Mexican Bean & Corn Burrito Bowl
with Garlic Rice & Guacamole- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Eggs
- Milk
- Cashew
- Walnut
- Almond
- Macadamia
Put together a bountiful bowl full of Mexican flavours and delicious ingredients! With spiced beans, zingy guacamole, charred corn and fragrant rice, every bite of this bright meal is as good as the next!
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
½ unit
red onion
1 unit
sweetcorn
1 tin
red kidney beans
1 unit
tomato
1 bag
coriander
1 bunch
spring onions
1 unit
avocado
½ unit
lemon
½ sachet
Mexican Fiesta spice blend
1 packet
enchilada sauce
(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.5 cup
water (for the rice)
¼ tsp
salt
¼ cup
vinegar (white wine or rice wine)
¼ cup
water (for the onion)
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until golden and fragrant, 1-2 minutes. Add the basmati rice, water (for the rice), and salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the red onion (see ingredients list). In a small bowl, combine the vinegar, the water (for the onion) and a generous pinch of salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until just before serving.
Drain the sweetcorn. Drain and rinse the red kidney beans. Finely chop the tomato. Roughly chop the coriander. Thinly slice the spring onion. Scoop out the avocado flesh using a spoon and mash in a medium bowl. Add the tomato, 1/2 the coriander, a good squeeze of lemon juice and a drizzle of olive oil to the avocado. Stir until smooth and well combined. Season to taste with salt and pepper. Slice any remaining lemon into wedges.
Heat a large frying pan over a high heat. Add the corn kernels and cook until charred, 4-5 minutes. Transfer to a bowl.
TIP: Cover the pan with a lid or foil if the kernels are “popping” out. Transfer to a bowl.
Return the pan to a medium-high heat with a drizzle of olive oil. Add the red kidney beans and Mexican Fiesta spice blend (see ingredients list) and cook, stirring, until coated and fragrant, 1-2 minutes. Add the enchilada sauce and simmer until heated through, 2 minutes. Season to taste.
Drain the pickled onion. Stir the spring onion through the rice and divide the rice and saucy beans between bowls. Add a helping of the guacamole and a dollop of Greek yoghurt to each bowl and top with the charred corn, pickled onion and remaining coriander. Serve with the remaining lime wedges.
