with sweetcorn and rice
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Rice
150 grams
Ground Cumin
1 sachet(s)
Mexican Style Spice Mix
2 sachet(s)
Chopped Tomato with Onion & Garlic
1 pack(s)
Garlic
2 unit(s)
Black Beans
1 pack(s)
Scallion
1 unit(s)
Paneer
200 grams
Vegetable Stock
1 sachet(s)
Chipotle Paste
1 sachet(s)
Sweetcorn
1 pack(s)
Crispy Onions
1 sachet(s)
Salt
0.5 tsp
Sugar
0.5 tsp
Water
to taste
Salt
to taste
Pepper
to taste
Oil
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 then bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins, then remove the pot from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Drain and rinse the beans and sweetcorn in a sieve.
- Trim and thinly slice the scallion.
- Chop paneer into 2cm cubes.
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, fry the paneer with garlic, cumin, Mexican spice and ½ tsp salt (per 2P), stirring occasionally, 5-8 mins.
- Remove from pan once cooked.
- Return the pan to medium-high heat.
- Pour in the chopped tomatoes, beans, sweetcorn, stock and ½ tsp sugar (per 2P).
- Cover and cook for 6-8 mins.
- Once cooked, add the chipotle paste and cook, stirring, until warmed through, 1 min.
- Season to taste with salt and pepper. Loosen the stew with a splash of water if you feel it's too thick.
- Stir back paneer into sauce before serving.
- Fluff up the rice with a fork and share between bowls.
- Top the rice with spoonfuls of paneer and bean chilli.
- Finish with a sprinkling of scallion and crispy onions.
4166
kJ
Energy (kJ)
996
kcal
Energy (kcal)
30.1
g
Fat
16.9
g
of which saturates
116.1
g
Carbohydrate
21.7
g
of which sugars
22.2
g
Dietary Fiber
45.6
g
Protein
0
mg
Cholesterol
6.63
g
Salt
