Mexican Black Bean Chilli, Bacon & Garlic Rice
with Avocado & Cucumber 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
2
Garlic
1
Avocado
1 sachet
Coriander
1 packet
Jasmine rice
1 packet
Plant-Based Mayo
(May be present: Sesame, Fish, Eggs, Soy)
100 g
Diced Bacon
1 packet
Soffritto Mix
1
Cucumber
1 packet
Tomato Paste
1 sachet
Mexican Fiesta Spice Blend
1 packet
Black Beans
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 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 half the black beans.
• 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 black bean and bacon chilli between bowls. • Top with avocado and cucumber salsa. Dollop over plant-based mayo. Tear over coriander (see ingredients). Enjoy!
