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Mexican Black Bean Fried Rice

Mexican Black Bean Fried Rice

with Cheddar Cheese & Tomato Salsa

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You thought you knew fried rice, but then we made it Mexican! There’s a variety of colourful veggies, classic Mexican spices and hearty black beans, topped off with cheese, salsa and yoghurt. You’ll wonder why you didn’t think of it first!

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:MilkSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

basmati rice

1.5 cube

vegetable stock

2 clove

garlic

1 unit

carrot

1 unit

capsicum

1 bunch

spring onions

1 tin

black beans

1 tin

sweetcorn

1 packet

Greek-style yoghurt

(ContainsMilk)

½ packet

mild chipotle sauce

(ContainsSoy)

1 unit

tomato

1 bag

coriander

1 unit

shredded Cheddar cheese

(ContainsMilk)

1 sachet

Mexican Fiesta spice blend

(May be present Gluten)

1 unit

lime

Not included in your delivery

olive oil

1.5 cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2910 kJ
Fat15.5 g
of which saturates7.7 g
Carbohydrate108 g
of which sugars22.8 g
Dietary Fibre0 g
Protein28 g
Cholesterol0 mg
Sodium2430 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, bring the water and basmati rice to the boil over a high heat. Crumble in the vegetable stock (1 1/2 cubes for 2 people / 3 cubes for 4 people). Reduce the heat to medium and simmer, stirring occasionally, until the rice is almost tender, 10 minutes. Drain and set aside.

TIP: The rice will continue cooking in step 5!

2

While the rice is cooking, finely chop the garlic (or use a garlic press). Finely chop the carrot (unpeeled) and capsicum. Thinly slice the spring onion. Drain and rinse the black beans. Drain the sweetcorn. In a small bowl, combine the Greek yoghurt and mild chipotle sauce (see ingredients list).

3

Roughly chop the tomato and coriander. Slice the lime into wedges. In a bowl, combine the tomato, coriander and a squeeze of lime juice. Drizzle with olive oil and toss to combine. Season to taste with salt and pepper.

4

In a large frying pan or wok, heat a drizzle of olive oil over a high heat. When the oil is hot, add the carrot, capsicum and sweetcorn and stir-fry until almost tender, 4-5 minutes. Add the black beans and stir-fry until softened, 2-3 minutes.

5

Add the garlic, Mexican fiesta spice blend and another drizzle of olive oil. Cook, tossing, until fragrant, 1 minute. Add the rice and cook, stirring, until tender, 2 minutes. Stir through the spring onion and season to taste with salt and pepper.

6

Divide the Mexican fried rice between bowls and sprinkle over the shredded Cheddar cheese. Top with a dollop of chipotle yoghurt and the tomato salsa. Serve with the remaining lime wedges.