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!
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.
mild chipotle sauce(ContainsSoy)
shredded Cheddar cheese(ContainsMilk)
Mexican Fiesta spice blend(May be present Gluten)
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!
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).
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.
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.
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.
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.