Mexican Chicken & Black Bean Burrito Bowl
with Spinach Salsa, Rapid Rice & Sour Cream
This burrito bowl is guaranteed to be a new favourite. Our star Mexican Fiesta spice blend gives the chicken and beans oodles of flavour (and a little bit of heat!), while the tangy sour cream and fresh spinach salsa tie it all together
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
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1 tin
sweetcorn
1 packet
baby spinach leaves
1 packet
black beans
1 packet
pickled jalapeños
1 packet
Tomato Salsa
(May be present: Milk, Egg, Cashew, Walnut, Almond, Macadamia. )
1 packet
tomato paste
1 packet
Mexican Fiesta spice blend
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
chicken tenderloins
Not included in your delivery
olive oil
¼ tsp
salt
drizzle
white wine vinegar
¼ cup
water
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and the salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• Meanwhile, grate carrot. Drain sweetcorn. Roughly chop baby spinach leaves. Drain and rinse black beans. • In a medium bowl, add sweetcorn, spinach, a drizzle of white wine vinegar and a drizzle of olive oil. Season and set aside. • Roughly chop pickled jalapeños. In a small bowl combine tomato salsa and jalapeños.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Add carrot and black beans and cook, stirring until softened, 2-3 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Stir in tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute. • Reduce heat to medium, add the water and the butter and cook, stirring, until slightly thickened, 1-2 minutes. Season.
TIP: Chicken is cooked through when it is no longer pink inside.
• Divide rice, spicy Mexican chicken, black beans and spinach salsa between bowls. • Sprinkle over Cheddar cheese. Top with light sour cream and volcano sauce to serve. Enjoy!