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Chilli burrito bowls recipe

Chilli burrito bowls recipe

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Feed the whole family with this chilli burrito bowl recipe. Ready and on the table in just 30 minutes, it's a comforting dish you can make at moment's notice. See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 579 calories / serving

Ingredients

  • 240g easy-cook brown rice
  • 5 spring onions, finely sliced
  • 2 tbsp olive oil
  • 3 red onions, thinly sliced
  • 1 lime, zested and juiced
  • 1 tsp caster sugar
  • 375g pack peppers, deseeded and sliced
  • 2 garlic cloves, crushed
  • 50g pack Colman’s chilli con carne recipe mix
  • 2 x 400g tins kidney beans, drained and rinsed
  • 325g tin sweetcorn in water, drained
  • 30g pack fresh coriander, roughly chopped

Perfect with:

Colman's Chilli Con Carne Recipe Mix Colman's Chilli Con Carne Recipe Mix
If you don't have any spring onions, try using white onions or leeks

Each serving contains

  • Energy

    2430kj
    579kcal
    29%
  • Fat

    11g 16%
  • Saturates

    2g 8%
  • Sugars

    21g 23%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 98.6g Protein 18.3g Fibre 15.8g

Method

  1. Cook the rice to pack instructions, drain and return to the pan. Stir through 3 spring onions and 1 tbsp oil. Set aside and keep warm.
  2. Meanwhile, place one-third of the sliced onions in a small bowl with 1 tbsp lime juice and the sugar; season. Set aside to pickle while you prepare the chilli.
  3. Heat the remaining oil in a large frying pan over a medium heat. Add the remaining red onions and the peppers and cook for 10 mins, stirring occasionally, until slightly softened. Add the garlic and cook for 1 min.
  4. Add the Colman’s chilli con carne recipe mix to the pan with 250ml water. Stir to combine, then bring to a simmer and cook for 5 mins or until thickened. Stir through the kidney beans and simmer for a further 5 mins. Stir through most of the coriander.
  5. Add the sweetcorn to a bowl, stir in the remaining lime juice and the zest and 2 of the spring onions.
  6. Divide the rice between 4 bowls and spoon over the chilli. Add the corn salsa and top with the pickled onions and remaining coriander.
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