Mexican rice
Enjoy this easy Mexican tomato rice as a side dish to accompany beef burritos or chilli. You can choose to make it veggie if you like by using vegetable stock
Chicken burrito bowl
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 small sweet potatocut into wedges
- 2 tbsp oil
- 1 garlic clovechopped
- 1small red onionfinely chopped
- 1 skinless chicken breastsliced into strips
- 1 tbsp cider vinegar
- 1 tsp honey
- 400g can black beansdrained and rinsed
- 250g pouch Mexican-style rice
- 1 medium tomatochopped
- 1 limezested and juiced
- handful coriander leaveschopped
- 1 avocadostoned and sliced
- 1 small tortillasliced into strips and grilled until crisp
- hot sauceand lime wedges, to serve (optional)
Nutrition: per serving
- kcal772
- fat32g
- saturates5g
- carbs79g
- sugars14g
- fibre17g
- protein32g
- salt1.63g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Rub the sweet potato wedges with 1 tbsp oil, season and bake for 20 mins, or until tender but slightly crisp at the edges. Cover to keep warm.
step 2
Meanwhile, heat the remaining oil in a frying pan, then briefly fry the garlic and most of the onion. Add the chicken and fry for another 7-10 mins, or until the chicken is cooked through. Add the vinegar, honey and black beans and stir to combine, then cook for 2 mins. Add the rice from the pouch, breaking it up as you stir, and warm everything through for 5 mins.
step 3
Divide the rice mixture between two shallow bowls. Combine the tomato, remaining onion, the lime juice and zest and the coriander. Arrange half of the avocado over each bowl along with half of the sweet potato wedges. Spoon on some of the salsa and top with some tortilla strips. Serve with hot sauce and lime wedges, if you like.
