Recipe for a Deconstructed Burrito – rice topped with delicious Mexican-inspired veggie mix and cheese…
1 cup parboiled brown rice
4 cups boiling water (for the brown rice)
1 onion – peel & chop finely
2 sweetcorn cobs – cut off kernels
1 tin kidney beans – drain & rinse
1 tbsp Taco Seasoning
1 sachet tomato paste
4 tomatoes – dice (½ cm)
10g fresh coriander – chop leaves roughly
4 spring onions – slice thinly at an angle
150g mature cheddar – grate coarsely
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Brown rice (parboiled): Pour boiling water (see quantity above) into a pot and add the rice with a pinch of salt. Bring to the boil, cover and gently simmer for 18-20 minutes on low heat. Drain if there is any excess water.
Veggie mix: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion with a pinch of salt and cook for 5 minutes. Add the sweetcorn kernels and cook for 3 minutes before adding the kidney beans, Taco Seasoning and tomato paste. Season with salt and pepper and cook for 30 seconds. Then add tomatoes with water (1 cup for 4; ½ cup for 2) and cook for 8-10 minutes until the sauce thickens and the tomatoes soften. If necessary, you can add another splash of water, then mix through the coriander and spring onions, and season with salt and pepper to taste.
Serve the brown rice topped with the veggie mix and top with mature cheddar.