Saucy Southern Kidney Bean & Chicken Burrito Bowl

Name: Saucy Southern Kidney Bean & Chicken Burrito Bowl with Garlic Rice, Radish Salad & Hot Sauce
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Red Onion; 1 packet Enchilada Sauce; 1 packet Jasmine rice; 1 packet Red Kidney Beans; 2 Garlic; 1 sachet All-American Spice Blend; 1 Celery; ½ Cos Lettuce; 1 Radish; 1 Carrot; 1 Hot Sauce; 1 packet Shredded Cheddar Cheese; 320 g Chicken Breast Strips; 1 Natural Yoghurt; 1 drizzle olive oil; 20 g butter; 1.25 cup water; ½ tsp brown sugar; 1 drizzle white wine vinegar

with Garlic Rice, Radish Salad & Hot Sauce

Recipe Development TeamUpdated on July 17, 2026

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Calories

:

766 kcal

Protein

:

60.4g protein

Total

:

35 minutes

Difficulty

:

Easy

Allergens:

Milk
Fish
Eggs
Soy
Milk
Sesame
May contain traces of allergens

Tonight, put together a bountiful bowl full of Tex-Mex flavours! With spiced beans, fresh salsa, fragrant rice and an abundance of toppings. every bite of this bright meal is as good as the next!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1

Red Onion

1 packet

Enchilada Sauce

(May be present: Fish, Eggs, Soy, Milk, Sesame)

1 packet

Jasmine rice

1 packet

Red Kidney Beans

2

Garlic

1 sachet

All-American Spice Blend

1

Celery

½

Cos Lettuce

1

Radish

1

Carrot

1

Hot Sauce

1 packet

Shredded Cheddar Cheese

(Contains: Milk)

320 g

Chicken Breast Strips

1

Natural Yoghurt

(Contains: Milk)

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

1.25 cup

water

½ tsp

brown sugar

1 drizzle

white wine vinegar

Nutrition

Energy (kJ)3210 kJ

Calories766 kcal

Fat29.6 g

of which saturates13.9 g

Carbohydrate51.8 g

of which sugars13.9 g

Dietary Fibre17.3 g

Protein60.4 g

Sodium1430 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

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

1

• Finely chop garlic. • In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine 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 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

• Meanwhile, drain and rinse red kidney beans. Shred cos lettuce (see ingredients. Thinly slice radish, celery and red onion (see ingredients). Grate carrot.

3

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken breast strips, carrot and onion, until browned and tender, 3-4 minutes. • Add red kidney beans and All-American spice blend and cook, stirring, until coated and fragrant, 1-2 minutes. TIP: Chicken is cooked through when it is no longer pink inside.

4

• Add enchilada sauce, the brown sugar, remaining butter and a splash of water and stir until heated through, 1-2 minutes.

5

• Meanwhile, combine cos, radish, celery and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.

6

• Divide garlic rice between bowls. Top with saucy Tex-Mex beans and chicken. • Top with cos salad and shredded Cheddar cheese. Dollop with sour cream to serve. Enjoy!