with chipotle aioli and BBQ sauce
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Black Beans
1 pack(s)
Bell Pepper
1 unit(s)
Vegetable Stock
1 sachet(s)
Mexican Style Spice Mix
2 sachet(s)
Chipotle Paste
2 sachet(s)
Grated Cheese
50 grams
Tomato Paste
1 tin(s)
BBQ Sauce
2 sachet(s)
Rice
150 grams
Scallion
2 unit(s)
Aioli
1 sachet(s)
Shallot
1 unit(s)
Chorizo
90 grams
Butter
1 tbsp
Sugar
0.5 tsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
to taste
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Halve, peel and thinly slice the shallot.
- Drain and rinse the black beans in a sieve.
- Place a pan over medium-high heat with a drizzle of oil.
- Add the chorizo, shallot and bell pepper. Cook until browned, 4-5 mins.
- Pop in the Mexican spice mix and fry for 1 min more.
- Next add the tomato paste, beans, stock, ½ tsp sugar (per 2P) and 100ml water (per 2P).
- Cover and simmer for 4-5 mins.
- Meanwhile, trim and thinly slice the scallion.
- In a small bowl mix half the chipotle paste with the aioli.
- Once the bell pepper has softened, remove the pan from the heat.
- Mix in the remaining chipotle paste and a knob of butter.
- Add a splash of water if you feel the sauce needs loosening. Season to taste with salt, pepper and sugar.
- Scatter over the cheese and keep the pan covered for 1-2 mins to allow the cheese to melt.
- Fluff up the rice with a fork and divide between bowls.
- Top with cheesy chorizo and Mexican spiced veg.
- Drizzle over the chipotle aioli and BBQ sauce.
- Finish with a scattering of sliced scallion.
4418
kJ
Energy (kJ)
1056
kcal
Energy (kcal)
46.6
g
Fat
15.7
g
of which saturates
105.7
g
Carbohydrate
19.9
g
of which sugars
22.2
g
Dietary Fiber
36
g
Protein
0
mg
Cholesterol
5.35
g
Salt
