Charred corn & fresh salsa bur­rito bowl

NW - - Celeb Food -

fresh­ness When it comes to flavour, beat and colour, you re­ally can’t creamy Mex­i­can food. The salsa and avo­cado, bal­anced with hearty combo whole­grains, is a win­ning It is also in this easy-to-make dish. you’re a per­fect choice for when cook­ing for a group. Serves: 2 Prep time: 10 min­utes Cook time: 30 min­utes In­gre­di­ents BUR­RITO BOWL • 1 cup (200g) long-grain brown rice, rinsed well • 2 cups (400g) corn ker­nels • 1 tsp smoked pa­prika • 1 avo­cado • Juice of 1 lime • 1 pinch salt • 1 pinch freshly ground black pep­per


250g canned black beans, • drained and rinsed • 1½ cups salsa • 1 tbsp co­rian­der leaves, roughly chopped • 1 lime, quar­tered • 1 pinch smoked pa­prika


Com­bine the rice and 2½ cups 1. (625ml) of wa­ter in a saucepan. heat Bring to the boil, re­duce the wa­ter and let sim­mer un­til all the is ab­sorbed, stir­ring oc­ca­sion­ally. a While the rice cooks, heat 2. nonstick fry­ing pan over medium and heat. Add the corn ker­nels lightly smoked pa­prika. Stir un­til heat charred. Re­move from the and set aside. Mash the avo­cado, lime juice, 3. salt and black pep­per to­gether. When the rice is cooked through, 4. as­sem­ble bowls with the black mashed beans, rice, charred corn, avo­cado and fresh salsa. Sprin­kle with co­rian­der and 5. serve with lime wedges and smoked pa­prika. serv­ing: Nu­tri­tional count per fat), 20.1g to­tal fat (3.1g sat 1501kj (358 cal), 8.2g pro­tein, carbo­hy­drates, 31.1g 10.1g fi­bre

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