Mexican Kidney Bean & Rice Bowl
with Corn Salsa & Sour Cream
We know bowls are a bit trendy right now, but this one is well deserving of its hip appearance. If you had Mexican relegated to junk food status, this nourishing version with fresh herbs and corn is going to put it back on the menu! Everyone will love this warming bowl, packed with veggies and beans but full of flavour!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
basmati rice
1
onion
1
tomato
½ tin
sweetcorn
1 tin
red kidney beans
1 packet
enchilada sauce
1 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 bag
salad leaves
1 packet
sour cream
(Contains Milk; )
1 bag
herbs
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant, 1 minute. Add basmati rice, the water and a generous pinch of salt, stir, then 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 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, roughly chop red onion and tomato. Drain sweetcorn (see ingredients). Drain and rinse red kidney beans.
SPICY! You may find the spice blend hot. Add less if you're sensitive to heat.
When the rice has 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion until tender, 3-5 minutes. Add Mexican Fiesta spice blend and cook until fragrant, 1 minute.
Add kidney beans, enchilada sauce, the brown sugar and a splash of water. Stir to combine, then reduce heat to medium and cook until slightly thickened, 2-3 minutes. Season to taste.
Add salad leaves to the rice and stir to combine. Set aside. In a medium bowl, combine tomato, sweetcorn, a pinch of salt and a drizzle of olive oil and white wine vinegar.
Divide rice and Mexican kidney beans between bowls. Top with corn salsa and sour cream. Tear over herbs to serve.