This burrito bowl is guaranteed to be a new favourite. Our star Mexican Fiesta spice blend gives the chicken oodles of flavour, while the easy pickled onion and fresh tomato salsa tie it all together - boom!
Always refer to the product label for the most accurate ingredient and allergen information.
/ serving 4 people
/ serving 4 people
long red chilli
baby spinach leaves
Mexican Fiesta spice blend(May be presentGluten)
shredded Cheddar cheese(ContainsMilk)
water (for the rice)
salt (for the rice)
white wine vinegar
water (for the onion)
Drain and rinse the black beans (see ingredients list). 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 fragrant, 1-2 minutes. Add the basmati rice, water (for the rice), black beans and salt (for the rice) 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 white wine vinegar, water (for the onion), a good pinch of sugar and a good pinch of salt. Scrunch the onion in your hands, then add to the liquid and stir to coat. Set aside until just before serving. TIP: Toss the onion occasionally so it stays submerged.
SPICY! The spice blend is hot, use less if you're sensitive to heat. Finely chop the tomato. Roughly chop the coriander (reserve a few leaves for garnish). Finely chop the long red chilli (if using). Roughly chop the baby spinach leaves. Cut the chicken thigh into 2cm chunks. In a medium bowl, combine the chicken, Mexican Fiesta spice blend and a drizzle of olive oil. Toss to coat.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, tossing, until browned and cooked through, 3-4 minutes.
In a medium bowl, combine the tomato, coriander and chilli (if using). Add some of the onion pickling liquid (1 tsp for 2 people / 2 tsp for 4 people) and a drizzle of olive oil. Season with salt and pepper and stir to combine.
Drain the pickled onion. Stir the chopped baby spinach through the black bean rice. Divide the black bean rice between bowls and top with the Mexican spiced chicken, tomato salsa, shredded Cheddar cheese, sour cream and pickled onion. Sprinkle with the reserved coriander leaves.