Mexican Black Bean Chilli, Bacon & Garlic Rice

Name: Mexican Black Bean Chilli, Bacon & Garlic Rice with Avocado & Cucumber Salsa
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: olive oil; brown sugar; white wine vinegar; Garlic; 1 Avocado; 1 Cucumber; 1 Black Beans; 1 Soffritto Mix; 1 Diced Bacon; 1 Tomato Paste; 1 Mexican Fiesta Spice Blend; 1 Plant-Based Mayo; 1 Coriander; 1 Jasmine rice

with Avocado & Cucumber Salsa

Get up to $175 off

Tags:

Spicy

•Not Suitable for Coeliacs

Allergens:

Soy

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

Avocado

Cucumber

Black Beans

Soffritto Mix

Diced Bacon

Tomato Paste

Mexican Fiesta Spice Blend

Plant-Based Mayo

(Contains: Soy; )

Coriander

Jasmine rice

(May be present: Milk, Gluten, Sesame, Peanuts, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )

Not included in your delivery

olive oil

brown sugar

white wine vinegar

Nutrition Values

Calories699 kcal

Energy (kJ)2926 kJ

Calories0 kcal

Fat35.3 g

of which saturates7.5 g

Carbohydrate57.7 g

of which sugars12.2 g

Dietary Fibre0 g

Protein30.3 g

Cholesterol0 mg

Sodium1421 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

PDF

• 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, slice avocado in half, scoop out flesh and finely chop. Finely chop cucumber. • Drain and rinse black beans. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, slice avocado in half, scoop out flesh and finely chop. Finely chop cucumber. • Drain and rinse half the 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix, diced bacon and black beans, breaking up with a spoon, until golden, 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 to taste.

• In a small bowl, combine avocado, 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 avocado salsa. Dollop over plant-based mayo. Tear over coriander (see ingredients). Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide garlic rice and Mexican black bean and bacon chilli between bowls. • Top with avocado and cucumber salsa. Dollop over plant-based mayo. Tear over coriander (see ingredients). Enjoy!