Saucy Louisiana Bean Burrito Bowl
with Garlic Rice & Salsa
Tonight, put together a bountiful bowl full of Louisiana flavours! With spiced beans, fresh salsa and fragrant rice, every bite of this bright meal is as good as the next!
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
1 tin
red kidney beans
1
tomato
1
cucumber
1 bag
coriander
1
carrot
½
Brown Onion
1 packet
enchilada sauce
1 packet
sour cream
(Contains Milk; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 sachet
Louisiana spice blend
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
½ tsp
brown sugar
1 drizzle
white wine vinegar
1.5 cup
water
Nutrition Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • 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 water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, drain and rinse red kidney beans. Roughly chop tomato, cucumber and coriander. Grate the carrot. Thinly slice onion (see ingredients).
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and onion until tender, 4-5 minutes. • Add red kidney beans and Louisiana spice blend and cook, stirring, until coated and fragrant, 1-2 minutes.
• Add enchilada sauce, the brown sugar, remaining butter and a splash of water and stir until heated through, 1-2 minutes.
• Meanwhile, combine tomato, cucumber, coriander and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.
• Divide garlic rice between bowls. Top with saucy Louisiana beans. • Top with salsa and shredded Cheddar cheese. Dollop with sour cream to serve. Enjoy!