Mexican Bean Chilli & Tomato Salsa
with Garlic Rice & Coriander
Say hello to the best bean in town, nutrient-packed black beans. They are wholesome and filling and go perfectly in a bowl with garlic rice and a tomato-cucumber salsa. Now cook it up in a fiery sauce to drive home those mouth-watering flavours.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 clove
garlic
1 packet
jasmine rice
1
tomato
1
cucumber
1 packet
black beans
1 packet
Soffritto Mix
1 packet
tomato paste
1 sachet
Mexican Fiesta Spice Blend
1 packet
Plant-Based Mayo
1 packet
coriander
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
1 tsp
brown sugar
⅔ cup
water (for the sauce)
drizzle
white wine vinegar
Nutrition Values
Utensils
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 jasmine rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don’t peek!
• Meanwhile, finely chop tomato and cucumber. • Drain and rinse black beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook soffritto mix and black beans, stirring, until softened, 5-7 minutes.
• SPICY! This spice blend is hot! Add less if you’re sensitive to heat. Add tomato paste, Mexican Fiesta spice blend and remaining garlic. Cook until fragrant, 1-2 minutes. • Add the brown sugar and the water (for the sauce) and simmer until slightly thickened, 1-2 minutes. Stir to combine. Season with salt and pepper to taste.
• In a medium bowl, combine tomato, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide garlic rice and Mexican bean chilli between bowls. • Top with tomato salsa. • Dollop over plant-based mayo and tear over coriander to serve. Enjoy!
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