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

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.

Tags:
Spicy
Quick
Allergens:
Celery
Milk

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
DifficultyEasy

Ingredients

serving amount

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

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Nutritional information

Energy (kJ)3718 kJ
Energy (kcal)889 kcal
Fat35.5 g
of which saturates14.1 g
Carbohydrate100.3 g
of which sugars21.3 g
Protein38.6 g
Salt5.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Large Saucepan
Chopping Board
Grater
Knife
Medium Bowl
Box Grater

Instructions

1

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.

2

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. Pop half of them into a bowl and roughly mash with the back of a fork.

3

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 chunks to the lime dressing. Toss to combine and set aside.

c) Pop a large saucepan on medium-high heat with a drizzle of oil.

4

a) Once the oil is hot, add the chorizo and fry until it starts to brown, 3-4 mins. 

b) Add the garlic and stir-fry for 1 min.

c) Stir in the black beans (both whole and mashed), 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.

d) Lower the heat and simmer until thickened, 3-4 mins. 

5

a) Meanwhile, grate the cheese. Drain the sweetcorn.

b) Stir the sweetcorn through the bean mixture until piping hot, 1-2 mins.

c) Taste and season with salt and pepper if needed.

6

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!

7

Step 4 MOD: If you’re adding chorizo, add it to the pan before the garlic. Fry. 3-4 mins, then add the garlic and continue as instructed.