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

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.

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


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)2890 kJ
Energy (kcal)691 kcal
Fat19.3 g
of which saturates8.1 g
Carbohydrate99 g
of which sugars21.1 g
Protein27.4 g
Salt3.01 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Chopping Board
Medium Bowl
Box Grater



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


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.


a) Once the oil is hot, add the garlic and stir-fry for 1 min.

b) 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.

c) 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 until piping hot, 1-2 mins.

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.