Black Bean Chilli & Garlic Rice
with Pickled Onion Salad
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Sesame
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
Say hello to the king of veggie bowls! There's nutrient-packed black beans that are wholesome and filling, garlic rice and a rainbow of veggies, plus a pickled onion salsa, we bow before the might of this dish. The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
3 clove
garlic
1 packet
basmati rice
1 bag
baby spinach leaves
2
radish
1
tomato
1
carrot
1
Brown Onion
1 packet
tomato paste
1 tin
black beans
1 packet
sriracha
(Contains: Soy, May contain traces of allergens; )
1 packet
Plant-Based Grated Cheese
(Contains: Gluten, May contain traces of allergens, Milk, Peanuts, Sesame, Soy, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut; )
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
1.5 cup
water
1 tbs
white wine vinegar
20 g
plant-based butter
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook 1/2 the garlic, until fragrant, 1-2 minutes. • Add basmati rice, the water 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 the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, roughly chop baby spinach leaves, radish and tomato. Thinly slice carrot into half-moons. Thinly slice onion.
• In a small heatproof bowl, combine onion, the white wine vinegar, a splash of water and a good pinch of sugar and salt. • Microwave onion for 30 second bursts, until softened. • In a medium bowl, add onion, baby spinach, radish and tomato. Set aside.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot until tender, 4-5 minutes.
• Add Tex-Mex spice blend, tomato paste and remaining garlic to the carrot and cook until fragrant, 1-2 minutes. • Add black beans (including liquid from tin), sriracha, a splash of water and the plant-based butter and simmer, until slightly thickened, 1-2 minutes. Season with salt and pepper. • Sprinkle over plant-based grated cheese. Cover with a lid (or foil) and cook until slightly melted, 2-3 minutes.
• Drizzle pickled onion salad with olive oil and toss to combine. Season to taste. • Divide garlic rice between bowls. • Top with black bean chilli and salad. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The pickled onion salad was a standout, elevating the overall dish and adding a delightful contrast.
- Ease of prep: Some found the black bean chilli texture challenging, but the recipe offers a good balance of components.
- Next-day meals: Generous portions provide ample leftovers, making it suitable for next-day lunches.
