Mexican-inspired rice bowl recipe
Say hello to your new favourite veggie dinner – spicy and smoky beans are balanced out with a cooling, creamy avocado. Add some charred corn to the mix for added smoky flavours, and no Mexican dish is complete without a tangy salsa and fresh coriander.
See method- Serves 4
- 5 mins to prepare and 30 mins to cook
- 658 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 5 salad tomatoes, diced
- 1 lime, zested and juiced
- 300g 0% fat Greek-style yogurt
- 3 tsp chipotle paste
- olive oil spray
- 2 red onions, thinly sliced
- 4 garlic cloves crushed
- 2 x 400g tins black beans
- 1 tsp ground cumin
- 1 tsp crushed chillies (optional)
- 200g easy-cook brown rice
- 100g 4-seed mix
- 2 corn on the cob, kernels sliced off with a sharp knife
- 2 avocados, stoned and thinly sliced
- 20g fresh coriander, roughly chopped
Each serving contains
- Energy
- 2745kJ 658.0kcal
- Fat
- 24g
- Saturates
- 4g
- Salt
- 0.8g
- Sugars
- 11g
of the Reference intake
Carbohydrate 75.6gProtein 27.7gFibre 16.8g
Method
- Put the tomatoes in a small bowl and stir through the lime zest and half the juice. Put the yogurt in another small bowl and stir in the chipotle paste. Set both aside.
- Spray a large saucepan with oil and set over a medium heat. Fry half the onions, stirring frequently, for 5 mins, then add the garlic and cook for 5 mins. Add a splash of water if it starts to stick. Add the beans and their liquid, the cumin and chillies (if using). Mix, then simmer for 10-15 mins until thickened. Season.
- Meanwhile, cook the rice to pack instructions. Drain; stir in the seeds.
- Heat a large, nonstick frying pan over a medium heat. Tip in the corn and the remaining onion, leave to char for 2 mins without stirring, then stir and char for 2 mins more. Cook for 5 mins more, stirring.
- Mix the remaining lime juice with the avocado and season. Divide the rice, beans, avocado and charred veg between 4 large bowls. Serve with the salsa, yogurt and coriander.
- See more Vegetarian recipes
