Mexican Rainbow Rice Bowl
with Charred Corn Salsa, Chipotle Black Beans and Sweet Potato
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
1 unit(s)
Sweet Potato
1 sachet(s)
Roasted Spice and Herb Blend
100 grams
Basmati Rice
160 grams
Sweetcorn
1 unit(s)
Garlic Clove
¾ carton(s)
Black Beans
125 grams
Baby Plum Tomatoes
1 unit(s)
Lime
20 grams
Chipotle Paste
10 grams
Vegetable Stock Paste
75 grams
Soured Cream
(Contains Milk)
Not included in your delivery
200 milliliter(s)
Water for the Rice
1 tsp
Sugar
100 milliliter(s)
Water for the Beans
10 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the roasted spice and herb blend, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
In the meantime, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, drain the sweetcorn in a sieve. Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
Once the corn has charred, remove from the heat.
While the corn cooks, peel and grate the garlic (or use a garlic press). Drain and rinse the black beans in a sieve.
Zest and quarter the lime. Halve the baby plum tomatoes.
In a medium bowl, combine the charred corn, tomatoes, a pinch of sugar (if you have any), a drizzle of olive oil and a good squeeze of lime juice.
Season with salt and pepper and mix well. Set aside.
Return the (now empty) frying pan back to medium-high heat with a drizzle of oil. Once hot, add the black beans and garlic. Fry until fragrant, 1 min.
Roughly mash half the beans using a potato masher. Stir in the chipotle, veg stock paste, sugar and water for the beans (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins.
Once thickened, stir in the butter (see pantry for amount) and a squeeze of lime juice. Taste and season with salt, pepper and more lime juice if needed.
When everything's ready, stir the lime zest through the rice and share between your serving bowls.
Top with the black beans, corn salsa and roasted sweet potato in separate sections.
Drizzle over the soured cream and serve with any remaining lime wedges for squeezing over.
Enjoy!
