Saucy Tex-Mex Bean Burrito Bowl
with Garlic Rice & Salsa
Tonight, put together a bountiful bowl full of Tex-Mex 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
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Red Kidney Beans
1
Tomato
1
Cucumber
1 packet
Coriander
1
Carrot
½
Onion
1 sachet
All-American Spice Blend
1 packet
Enchilada Sauce
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
sour cream
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
½ tsp
brown sugar
drizzle
white wine vinegar
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 jasmine 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 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 All-American 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 Tex-Mex beans. • Top with salsa and shredded Cheddar cheese. Dollop with sour cream to serve. Enjoy!