Spiced Kidney Bean & Veggie Fajita Bowl
with Cheddar, Tomato Salsa & Sour Cream
This colourful fajita bowl is wonderfully hearty, and bursting with all the best flavours and textures. From the cumin, paprika and chilli-spiced kidney beans, to the subtly sweet veggies and rich garlic rice, you can't go wrong here.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
capsicum
½
brown onion
1 tin
sweetcorn
1 tin
red kidney beans
1 packet
tomato paste
1 bag
coriander
1 packet
Tomato Salsa
(May be present: Milk, Egg, Cashew, Walnut, Almond, Macadamia. )
1 packet
Light Sour Cream
(Contains Milk;)
1 sachet
Mexican Fiesta spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
1.5 cup
water
½ tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt 1/2 the butter with a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati 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 10 minutes, then remove from heat. • 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!
• Meanwhile, slice capsicum into thin strips. • Thinly slice brown onion (see ingredients). • Drain sweetcorn.
• Drain and rinse red kidney beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beans, stirring occasionally, until blistered, 3-4 minutes. • SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Add Mexican Fiesta spice blend, tomato paste, the brown sugar and remaining butter. Cook, stirring, until fragrant, 1 minute. • Add a splash of water. Cook until thickened, 1 minute. Transfer to a bowl. Cover to keep warm.
• Return frying pan to a medium-high heat with a drizzle of olive oil. • Cook capsicum, corn and onion, tossing, until softened and browned, 5-6 minutes. Season with salt and pepper. Remove pan from heat.
• Roughly chop coriander.
• Divide garlic rice between bowls. Top with spiced kidney beans, veggies and shredded Cheddar cheese. • Dollop over tomato salsa and light sour cream. • Garnish with coriander to serve. Enjoy!