Chipotle Sweetcorn and Black Bean Rice Bowl
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Chipotle Sweetcorn and Black Bean Rice Bowl

Chipotle 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 Sweetcorn and Black Bean Rice Bowl in just 20-25 minutes for a delicious and speedy meal.

Tags:
Quick
Spicy
Veggie
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

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)2965 kJ
Energy (kcal)709 kcal
Fat19.8 g
of which saturates8.2 g
Carbohydrate106.2 g
of which sugars22.1 g
Protein27.9 g
Salt3.03 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Lid
Large Saucepan
Garlic Press
Medium Bowl
Potato Masher
Grater

Instructions

Cook the Rice
1

a) Boil a half-full kettle.

b) Pour the boiled water from your kettle into a large saucepan with1/4 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
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.

Mix the Salsa
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 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 garlic and stir-fry for 1 min.

Bring on the Beans
4

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
5

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
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!