Chipotle Chorizo, Sweetcorn and Black Bean Rice Bowl
with Cheese and Tomato Salsa
Bring the flavours of Southern USA and Mexico to your everyday meals with this chipotle paste. This paste is full of rich, smoky, fruity flavours with a hot kick from the chipotle chilli peppers. A perfect addition to tacos and burrito bowls, chipotle paste adds hot smoky depth to chillis and stews. You can even stir it into a meatball sauce to transform a weeknight meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
½ unit(s)
Lime
2 unit(s)
Medium Tomato
1 carton(s)
Black Beans
10 grams
Vegetable Stock Paste
(Contains Celery)
20 grams
Chipotle Paste
1 carton(s)
Tomato Passata
60 grams
Mature Cheddar Cheese
(Contains Milk)
160 grams
Sweetcorn
90 grams
Diced Chorizo
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil for the Salsa
1 tbsp
Honey
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water from your kettle into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Cut the lime into wedges (see ingredients for amount). Cut the tomatoes into 1cm chunks.
c) Drain and rinse the black beans in a sieve.
a) In a medium bowl, combine some lime juice from a lime wedge, sugar and olive oil for the salsa (see pantry for both amounts). Season with salt and pepper.
b) Add the tomato to the lime dressing. Toss to combine and set aside.
c) Pop a large saucepan on medium-high heat with a drizzle of oil. Once hot, add the chorizo and fry until it starts to brown, 3-4 mins. Next, add in the garlic and stir-fry for 1 min.
a) Stir in the black beans, veg stock paste, chipotle paste (add less if you prefer things milder), passata, honey and water for the sauce (see pantry for both amounts). Season with salt and pepper.
b) Lightly crush half the beans in the pan using a potato masher, then lower the heat and simmer until thickened, 3-4 mins.
a) Meanwhile, grate the cheese. Drain the sweetcorn.
b) Stir the sweetcorn through the bean mixture.
c) Taste and season with salt and pepper if needed.
a) Fluff up the rice with a fork and share between your bowls.
b) Spoon over the corn and black bean mixture. Sprinkle over the cheese.
c) Top with the tomato salsa.
Enjoy!
Step 3 MOD: If you’ve chosen to add diced chorizo to your meal, add it to the pan before the garlic. Fry until it starts to brown, 3-4 mins, then continue as instructed.
