Mexican Smashed Bean Rice Bowl
with Cucumber Salsa & Pickled Onion- Milk
- Milk
- Sesame
- Soy
- Tree nuts
- Gluten
- May contain traces of allergens
Say hello to the king of veggie bowls! there's nutrient-packed cannellini that are wholesome and filling, garlic rice and cucumber salsa, plus a sublime helping of cheesy goodness and a sprinkling of toasted pumpkin seeds for extra crunch. Enjoy! *We’ve replaced the chickpeas in this recipe with cannellini beans due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 sachet
Coriander
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Pepitas
(May be present: Milk, Sesame, Soy, Tree nuts, Gluten)
1
Cucumber
1 packet
Sour Cream
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 sachet
Mexican Fiesta Spice Blend
1 packet
Basmati Rice
1
Red Onion
2
Garlic
1 tin
Chickpeas
2
Radish
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, water (for the rice) and a 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, thinly slice onion. • In a small bowl, combine the vinegar and a generous pinch of salt and sugar. Scrunch onion in your hands, then add to pickling liquid with just enough water to cover the onion. Set aside.
• Heat a large frying pan over medium-high heat. Toast pumpkin seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. Set aside. • Finely chop radish, cucumber and coriander. • In a medium bowl, add radish, cucumber, coriander and a drizzle of olive oil, then season with salt and pepper. Toss to combine and set aside. • Roughly chop baby leaves. Drain and rinse cannellini beans.
• Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook cannellini beans, tossing occasionally, until golden, 2-3 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add Mexican Fiesta spice blend, tomato paste, the remaining garlic and remaining butter and cook until fragrant, 1 minute. • Add water (for the sauce) and simmer until thickened, 2-3 minutes.
• Using a potato masher or fork, lightly mash cannellini beans until some of them have broken up and sauce has thickened. Season to taste. TIP: Add a splash more water if the mixture looks too thick.
• Drain pickled onion. Stir baby leaves through garlic rice. • Divide garlic rice between bowls. Top with Mexican smashed cannellini beans, cucumber salsa, pickled onion and sour cream. • Sprinkle over shredded Cheddar cheese and toasted pumpkin seeds to serve. Enjoy!
