Mexican Black Bean Fried Rice
with Cheddar, Spring Onion Sour Cream & Jalapeños
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Black Beans
1
Capsicum
1 packet
Cheddar Cheese
(Contains: Milk)
1 packet
Coriander
1 tin
Sweetcorn
2
Garlic
1
Lemon
1 packet
Light Sour Cream
(Contains: Milk)
1 sachet
Mexican Fiesta Spice Blend
1 packet
Pickled Jalapeños
1
Spring Onion
1 sachet
Vegetable Stock Pot
1 packet
Snacking Tomatoes
Cooking Steps
In a medium saucepan, add the water and bring to the boil. Add basmati rice and vegetable stock pot, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
Meanwhile, finely chop garlic. Finely chop capsicum. Thinly slice spring onion. Drain and rinse black beans. Drain the sweetcorn. In a small bowl, combine light sour cream, spring onion and a pinch of salt.
Halve snacking tomatoes. Roughly chop coriander. Slice lemon into wedges. In a medium bowl, combine tomatoes, coriander and a squeeze of lemon juice. Drizzle with olive oil, then toss to combine. Season with salt and pepper to taste.
In a large frying pan, heat a drizzle of olive oil over high heat. Cook capsicum and corn, tossing, until almost tender, 3-4 minutes. Add black beans and cook until softened, 2-3 minutes.
SPICY! You might find the spice blend hot! Add less if you're sensitive to heat. Add garlic, Mexican Fiesta spice blend and cook, until fragrant, 1 minute. Add cooked rice and spring onion and cook, stirring to combine, 2 minutes. Season to taste.
Divide Mexican black bean fried rice between bowls. Sprinkle with shredded Cheddar cheese and pickled jalapeños (if using). Top with spring onion sour cream and tomato salsa. Serve with any remaining lemon wedges. Enjoy!
