Black Bean Chilli & Garlic Rice Bowl
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Black Bean Chilli & Garlic Rice Bowl

Black Bean Chilli & Garlic Rice Bowl

with Cucumber & Radish Salsa

Say hello to the king of veggie bowls! There's nutrient-packed black beans that are wholesome and filling, garlic rice and a cucumber-radish salsa, we bow before the might of this dish.

Tags:
Veggie
Allergens:
Soy
Milk

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

basmati rice

1

cucumber

2

radish

1

Brown Onion

1

carrot

1 tin

black beans

(Contains Soy; )

1 tin

sweetcorn

1 sachet

Tex-Mex spice blend

1 packet

tomato paste

1 packet

Corn Chips

(May be present Milk, Sesame, Soy. )

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

drizzle

white wine vinegar

½ cup

water (for the beans)

20 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)3806 kJ
Fat18 g
of which saturates6.8 g
Carbohydrate143.9 g
of which sugars13.8 g
Protein32.6 g
Sodium1171 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic, until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a generous pinch of salt and bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove 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!

2
2

• Meanwhile, roughly chop cucumber. Thinly slice radish and onion. Grate the carrot. Drain and rinse black beans. Drain the sweetcorn.

3
3

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • In a medium bowl, combine cucumber, radish, charred corn and a drizzle of white wine vinegar and olive oil. Season to taste.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

4
4

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, onion and black beans until tender, 4-5 minutes.

5
5

• Add Tex-Mex spice blend, tomato paste and remaining garlic to the pan and cook until fragrant, 1-2 minutes. • Add water (for the beans) and the butter and simmer, until slightly thickened, 2-3 minutes. Season with salt and pepper

6
6

• Divide garlic rice between bowls. • Top with black bean chilli and cucumber-radish salsa. • Serve with corn chips. Enjoy!