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Mexican-inspired rice bowl recipe

Mexican-inspired rice bowl recipe

11 ratings

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

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
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    2745kj
    658kcal     33%

  • Fat

    24g 34%

  • Saturates

    4g 20%

  • Sugars

    11g 13%

  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 75.6g Protein 27.7g Fibre 16.8g

Method

  1. 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.
  2. 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.
  3. Meanwhile, cook the rice to pack instructions. Drain; stir in the seeds.
  4. 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.
  5. 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

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