Mexican Kidney Bean & Spinach Brown Rice Bowl

Name: Mexican Kidney Bean & Spinach Brown Rice Bowl with Avocado Salsa & Sour Cream
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 packet garlic paste; 1 brown rice; 3 cup water; 1 onion; 1 tomato; 1 avocado; 1 tin red kidney beans; 1 packet enchilada sauce; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 1 bag coriander; 20 g butter; 1 packet sour cream; 1 sachet Mexican Fiesta spice blend; 1 tsp brown sugar

with Avocado Salsa & Sour Cream

Get up to $175 off

We know bowls are a bit trendy right now, but this one is well deserving of its hip appearance. If you had Mexican relegated to junk food status, this nourishing version with fresh herbs and avocado is going to put it back on the menu! Everyone will love this warming bowl, packed with veggies and beans but full of flavour!

Allergens:

Milk

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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

garlic paste

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

brown rice

onion

tomato

avocado

1 tin

red kidney beans

1 packet

enchilada sauce

1 bag

baby spinach leaves

1 bag

coriander

1 packet

sour cream

(Contains: Milk; )

1 sachet

Mexican Fiesta spice blend

Not included in your delivery

olive oil

3 cup

water

1 drizzle

white wine vinegar

20 g

butter

(Contains: Milk; )

1 tsp

brown sugar

Nutrition Values

Energy (kJ)3516 kJ

Fat38 g

of which saturates17.3 g

Carbohydrate95.1 g

of which sugars16.5 g

Protein22.7 g

Sodium1900 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.

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

In a medium saucepan, add the brown rice and water and bring to the boil. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain the rice. Melt the plant-based butter over a medium heat, and add the garlic paste and cook until fragrant, 1-2 minutes. Return the rice to the saucepan, add the salt and stir to combine. Remove from the heat.

While the rice is cooking, roughly chop the red onion and tomato. Slice the avocado in half, scoop out the flesh and roughly chop. Drain and rinse the red kidney beans.

Spicy! You may find the spice blend hot. Add less if you're sensitive to heat.

When the rice has 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the onion until tender, 3-5 minutes. Add the Mexican Fiesta spice blend and cook until fragrant, 1 minute.

Add the beans, enchilada sauce, brown sugar and a splash of water. Stir to combine, then reduce the heat to medium and cook until slightly thickened, 2-3 minutes. Season to taste.

Add the baby spinach leaves to the rice and stir to combine. In a medium bowl, combine the tomato, avocado, a pinch of salt and a drizzle of olive oil and white wine vinegar.