Chipotle Chorizo, Sweetcorn and Black Bean Rice Bowl
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Chipotle Chorizo, Sweetcorn and Black Bean Rice Bowl

Chipotle Chorizo, Sweetcorn and Black Bean Rice Bowl

with Cheese and Tomato Salsa

Looking for a quick and tasty midweek dinner option? Try cooking up our Chipotle Chorizo, Sweetcorn and Black Bean Rice Bowl in just 20-25 minutes for a delicious and speedy 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.

Preparation Time25 minutes
Cooking time20 minutes


serving amount

150 grams

Basmati Rice

2 unit(s)

Garlic Clove

½ unit(s)


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


1 unit(s)

Sweet Potato

90 grams

Diced Chorizo

Not included in your delivery

1 tsp


1 tbsp

Olive Oil for the Salsa

1 tbsp


100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)4306 kJ
Energy (kcal)1029 kcal
Fat36.4 g
of which saturates14.4 g
Carbohydrate134.2 g
of which sugars30.5 g
Protein41.7 g
Salt5.74 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Garlic Press
Medium Bowl
Potato Masher


Cook the Rice

a) Boil a half-full kettle.

b) Pour the boiled water from your kettle into a large saucepan with 1/4 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.

Get Prepped

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.

Mix the Salsa

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.

Bring on the Beans

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. 

Add the Sweetcorn

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.

Assemble and Serve

a) Fluff up the rice with a fork and share between your bowls.

b) Spoon over the chorizo and corn and mixture. Sprinkle over the cheese.

c) Top with the tomato salsa.