Mexican Bean & Corn Burrito Bowl
with Garlic Rice & Cherry Tomato Salsa
Tonight, put together a bountiful bowl full of Mexican flavours! With spiced beans, zingy salsa, charred corn and fragrant rice, every bite of this bright meal is as good as the next!
The quantities provided above are averages only.
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
Ingredients
2 clove
garlic
1 packet
basmati rice
½
onion
½ nach Geschmack
sweetcorn
1 tin
red kidney beans
1 punnet
cherry tomatoes
1 bunch
coriander
½
lime
½ sachet
Mexican Fiesta spice blend
1 packet
enchilada sauce
1 bunch
spring onion
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
sour cream
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter (for the rice)
(Contains Milk; )
1.5 cup
water
¼ tsp
salt
¼ cup
vinegar (rice wine or white wine)
10 g
butter (for the sauce)
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter (for the rice) with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the basmati rice, water, and the salt to the pan 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 has 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). Combine the vinegar and a pinch of sugar and salt in a small bowl. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside until serving.
Drain the sweetcorn (see ingredients). Drain and rinse the red kidney beans. Halve the cherry tomatoes. Roughly chop the coriander. Slice the lime into wedges. In a medium bowl, combine the cherry tomatoes, coriander, a good squeeze of lime juice and a drizzle of olive oil.
Heat a large frying pan over a high heat. Cook the sweetcorn until charred, 4-5 minutes. Transfer to the bowl with the cherry tomato salsa. Drizzle with some pickling liquid and season to taste. Set aside.
SPICY! The spice blend is hot, use less if you're sensitive to heat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the red kidney beans and Mexican Fiesta spice blend (see ingredients), stirring, until coated and fragrant, 1-2 minutes. Add the enchilada sauce and butter (for the sauce) and simmer until heated through, 2 minutes. Season to taste.
Thinly slice the spring onion. Drain the pickled onion. Stir the spring onion through the garlic rice. Divide the rice and saucy beans between bowls. Top with the cherry tomato salsa, shredded Cheddar cheese, pickled onion and a dollop of sour cream. Serve with any remaining lime wedges.