Mexican Chicken & Black Bean Burrito Bowl
with Spinach Salsa, Rapid Rice & Sour Cream
This chicken burrito bowl is guaranteed to be a new favourite. Our star Mexican Fiesta spice blend gives the beans oodles of flavour (and a little bit of heat!), while the tangy sour cream and fresh spinach salsa tie it all together.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
white rice
(May be present: Wheat, Gluten, Soy.)
1
carrot
1 tin
sweetcorn
1 packet
baby spinach leaves
1 packet
black beans
1 packet
pickled jalapeños
1 packet
Tomato Salsa
(May be present: Milk, Eggs, Cashew, Walnut, Almond, Macadamia.)
1 packet
tomato paste
1 sachet
Mexican Fiesta Spice Blend
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Light Sour Cream
(Contains: Milk;)
pinch
chilli flakes
1 packet
chicken breast
Not included in your delivery
olive oil
drizzle
white wine vinegar
¼ cup
water
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Rinse and drain white rice. • Add rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. Drain, rinse with warm water and set aside.
• Meanwhile, grate carrot. Drain sweetcorn. Roughly chop baby spinach leaves. Drain and rinse half the black beans. • In a medium bowl, add sweetcorn, spinach, a drizzle of white wine vinegar and a drizzle of olive oil. Season and set aside. • Roughly chop pickled jalapeños. In a small bowl combine tomato salsa and jalapeños. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Add carrot and black beans and cook, stirring until softened, 2-3 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Stir in tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute. • Reduce heat to medium, add the water and the butter and cook, stirring, until slightly thickened, 1-2 minutes. Season.
• Divide rice, Mexican chicken, black beans and spinach salsa between bowls. • Sprinkle over Cheddar cheese. Top with light sour cream and tear over coriander to serve. Enjoy!
