Mexican Chickpea Fried Rice
with Cheddar, Chipotle Sour Cream & Jalapeños
You thought you knew fried rice, but then we made it Mexican! This one is brimming with hearty chickpeas, vibrant veggies and Mexican spices for some heat. Top with cheese, a refreshing coriander-spiked salsa and a dollop of the cooling sour cream.
Unfortunately, this week’s black beans were in short supply, so we’ve replaced them with chickpeas. Don’t worry, the recipe will be just as delicious!
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
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 sachet
vegetable stock powder
2 clove
garlic
1
carrot
1
capsicum
1 bunch
spring onion
1 tin
chickpeas
1 tin
sweetcorn
1 packet
Light Sour Cream
(Contains: Milk;)
1 tub
mild chipotle sauce
(Contains: Soy;)
1
tomato
1 bag
coriander
½
lemon
1 packet
pickled jalapeños
1 sachet
Mexican Fiesta spice blend
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1.5 cup
water
Utensils
Cooking Steps
In a medium saucepan, add the water and bring to the boil. Add basmati rice and vegetable stock powder, 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!
SPICY! The chipotle sauce is mild, but use less if you're sensitive to heat! Meanwhile, finely chop garlic. Finely chop capsicum. Grate the carrot. Thinly slice spring onion. Drain and rinse chickpeas. Drain the sweetcorn. In a small bowl, combine light sour cream and mild chipotle sauce.
Roughly chop tomato and coriander. Slice lemon into wedges. In a medium bowl, combine tomato, 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 carrot and chickpeas 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 another drizzle of olive oil to the pan and cook, tossing, until fragrant, 1 minute. Add cooked rice and spring onion and cook, stirring, until tender, 2 minutes. Season to taste.
Divide Mexican chickpea fried rice between bowls. Sprinkle with shredded Cheddar cheese and pickled jalapeños (if using). Top with chipotle sour cream and tomato salsa. Serve with any remaining lemon wedges.
