Mon­day

NAKED BUR­RI­TOS

Woman’s Day (Australia) - - Everyday Food -

SERVES 4 PREP 30 MINS COOK 20 MINS PER SERVE 3317kj

✦ 1 cup brown rice ✦ 400g can kid­ney beans, rinsed ✦ 1 cup frozen corn ker­nels, thawed ✦ 1 lime, zest finely grated, juiced ✦ 1 tbsp olive oil ✦ 500g chicken breast ✦ 1 chorizo, chopped ✦ 2 toma­toes, diced ✦ 1 small red onion, finely diced ✦ 1 av­o­cado, seeded ✦ co­rian­der, to serve

1 Cook rice fol­low­ing packet instructions. Drain. Trans­fer to a bowl. Stir through beans, corn, zest and half the juice.

2 In a large fry­ing pan, heat oil on high. Cook chicken 6-7 mins each side un­til cooked through. Rest 5 mins, then shred us­ing 2 forks.

3 Us­ing same pan, cook chorizo 3-4 mins un­til crisp.

4 In a small bowl, com­bine tomato and onion. Sea­son to taste and set aside.

5 To make gua­camole, scoop av­o­cado into an­other bowl and mash with re­main­ing juice.

6 Spoon rice mix­ture into serv­ing bowls and top with chicken, chorizo, tomato salsa and gua­camole. Sprin­kle with co­rian­der, to serve. TIP Add a lit­tle sour cream, chilli sauce and crushed gar­lic to the av­o­cado mix­ture.

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