Mexican Kidney Bean & Spinach Rice Bowl
with Corn Salsa & Sour Cream
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
1 packet
Enchilada Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1
Tomato
1 tin
Sweetcorn
1 sachet
Coriander
1 packet
Garlic Paste
(May be present: Fish, Eggs, Soy, Milk, Sesame, Gluten, Tree nuts)
1 packet
Red Kidney Beans
1 packet
Sour Cream
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1 sachet
Mexican Fiesta Spice Blend
1 packet
Basmati Rice
1
Red Onion
Nutrition Values
Cooking Steps
In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant, 1 minute. Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
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.
