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: 1 packet Enchilada Sauce; 1 Tomato; 1 tin Sweetcorn; 1 sachet Coriander; 1 packet Garlic Paste; 1 packet Red Kidney Beans; 1 packet Sour Cream; 1 packet baby leaves; 1 sachet Mexican Fiesta Spice Blend; 1 Red Onion; 1 packet Brown Rice

with Avocado Salsa & Sour Cream

Get up to $175 off

Tags:

Naturally Gluten-Free

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Enchilada Sauce

Tomato

1 tin

Sweetcorn

1 sachet

Coriander

1 packet

Garlic Paste

(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy. )

1 packet

Red Kidney Beans

1 packet

Sour Cream

(Contains: Milk; )

1 packet

baby leaves

1 sachet

Mexican Fiesta Spice Blend

Red Onion

1 packet

Brown Rice

Nutrition Values

Calories657 kcal

Energy (kJ)2750 kJ

Fat11.4 g

of which saturates6.1 g

Carbohydrate110 g

of which sugars24.2 g

Dietary Fibre18.6 g

Protein26.6 g

Sodium1940 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

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 red onion and tomato. Drain sweetcorn (see ingredients). Drain and rinse 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 medium-high heat with a drizzle of olive oil. Cook onion until tender, 3-5 minutes. Add Mexican Fiesta spice blend and cook until fragrant, 1 minute.

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

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

Divide spinach rice and Mexican kidney beans between bowls. Top with corn salsa and sour cream. Tear over coriander to serve.