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Mexican Rainbow Rice Bowl
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Mexican Rainbow Rice Bowl

with Charred Corn, Chipotle Black Beans and Sweet Potato

Under 650 calories

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 Time35 minutes
Cooking time25 minutes


serving amount

1 unit(s)

Sweet Potato

1 sachet(s)

Mexican Style Spice Mix

150 grams

Basmati Rice

160 grams


1 unit(s)

Garlic Clove

¾ carton(s)

Black Beans

1 unit(s)


10 grams

Vegetable Stock Paste

(Contains Celery)

20 grams

Chipotle Paste

2 unit(s)

Medium Tomato

1 unit(s)

Spring Onion

Not included in your delivery

10 grams


¾ tbsp


300 milliliter(s)

Water for the Rice

150 milliliter(s)

Water for the Beans


Nutritional information

Energy (kJ)2699 kJ
Energy (kcal)645 kcal
Fat9.3 g
of which saturates3.6 g
Carbohydrate119 g
of which sugars22.6 g
Protein19.4 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.



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 half of the Mexican-style spice mix, 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, 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 large frying pan on high heat (no oil). Once the pan is 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.

While the corn cooks, peel and grate the garlic (or use a garlic press).

Drain and rinse the black beans. 

Cut the lime into wedges.


Remove the pan from the heat and stir through the butter and honey (see pantry for both amounts) and the remaining Mexican spice mix.

Remove the corn to a bowl and cover to keep warm. 

Wipe out the pan. 

Return the now-empty frying pan back to medium-high heat with a drizzle of oil. Once hot, add the black beans and garlic and fry for 1 min.



Stir through the vegetable stock, chipotle, and water (see pantry). Bring up to a boil and lower to a simmer. Cook for 2-3 mins. 

Roughly mash the black beans in the pan. Add a squeeze of lime to taste.

Cut the tomato into 1cm chunks. Trim and thinly slice the spring onion. Halve the lime. 

Add the tomato and spring onion to a medium-sized bowl with a squeeze of lime olive oil and sugar (it you have any). 


Share your rice between your serving bowls.

Top one quarter with your black beans, another quarter with your charred corn, another quarter with your tomato salad, and the remaining quarter with the sweet potato.

Serve with any lime wedges for squeezing over.