Black Bean Chilli & Garlic Rice Bowl
with Cucumber & Radish Salsa
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
1 tin
Sweetcorn
1 sachet
Tex-Mex Spice Blend
1 packet
Corn Chips
(May be present: Milk, Sesame, Soy)
1
Cucumber
1 packet
Tomato Paste
1 packet
Basmati Rice
1
Carrot
1 packet
Black Beans
2
Radish
Nutrition Values
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic, until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a generous pinch of salt and bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, roughly chop cucumber. Thinly slice radish and onion. Grate the carrot. Drain and rinse black beans. Drain the sweetcorn.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • In a medium bowl, combine cucumber, radish, charred corn and a drizzle of white wine vinegar and olive oil. Season to taste.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, onion and black beans until tender, 4-5 minutes.
• Add Tex-Mex spice blend, tomato paste and remaining garlic to the pan and cook until fragrant, 1-2 minutes. • Add water (for the beans) and the plant-based butter and simmer, until slightly thickened, 2-3 minutes. Season with salt and pepper.
• Divide garlic rice between bowls. • Top with black bean chilli and cucumber-radish salsa. • Serve with corn chips. Enjoy!
