Mexican Kidney Bean & Spinach Rice Bowl
with Avocado 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 avocado 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 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
1
avocado
1 tin
red kidney beans
1 packet
enchilada sauce
1 bag
baby spinach leaves
1 packet
sour cream
(Contains Milk; )
1 bag
coriander
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
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the garlic paste until fragrant, 1 minute. Add the basmati rice, water and a generous pinch of salt, stir, then 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, roughly chop the red onion and tomato. Slice the avocado in half, scoop out the flesh and roughly chop. Drain and rinse the 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 a medium-high heat with a drizzle of olive oil. Cook the onion until tender, 3-5 minutes. Add the Mexican Fiesta spice blend and cook until fragrant, 1 minute.
Add the beans, enchilada sauce, brown sugar and a splash of water. Stir to combine, then reduce the heat to medium and cook until slightly thickened, 2-3 minutes. Season to taste.
Add the baby spinach leaves to the rice and stir to combine. In a medium bowl, combine the tomato, avocado, a pinch of salt and a drizzle of olive oil and white wine vinegar.
Divide the spinach rice and Mexican kidney beans between bowls. Top with the avocado salsa and sour cream. Tear over the coriander to serve.