Rice bowl with smokey spicy kidney bean stew and cheddar
with coriander, corn and sour creamCalories
:
744 kcalProtein
:
29g proteinTotal
:
15 minutesDifficulty
:
EasyVeggie
Allergens:
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
10 g
Chipotle paste
25 g
Apricot chutney
75 g
Basmati rice
½
Tomato paste
1 piece
Bell pepper
70 g
Corn
25 g
Organic sour cream
(Contains: Melk (inclusief lactose))
25 g
Grated cheddar
(Contains: Melk (inclusief lactose))
5 g
Fresh flat leaf parsley & coriander
(May be present: Selderij)
½ pack
Red kidney beans
¼ piece
Lime
Not included in your delivery
½ tablespoon
Olive oil
¼ piece
(Low sodium) vegetable stock cube
to taste
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3113 kJ
Calories744 kcal
Fat21.6 g
Saturated Fat8.8 g
Carbohydrate107.3 g
Sugar26.7 g
Dietary Fiber16.6 g
Protein29 g
Cholesterol15 mg
Salt2.4 g
Trans Fat0.1 g
Potassium593.7 mg
Calcium43.3 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Saucepan
•Tall-Sided Pan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
- Chop the bell pepper into strips.
2
- Heat a deep frying pan over medium-high heat. Fry the bell pepper 2 - 3 minutes.
- Drain the kidney beans.
- Add tomato paste, chipotle paste, kidney beans and the water (see pantry for amounts). Mix well and bring to a simmer. Simmer 3 - 4 minutes. Bring to taste with salt, pepper and honey.
3
- Drain the corn.
- Finely chop the flat leaf parlsey & coriander.
- Chop the lime in wedges.
4
- Divide the rice over basmati rice.
- Top with the kidney bean stew.
- Sprinkle with lime juice to taste.
- Garnish with grated cheddar, sour cream, corn, apricot chutney, a lime wedge, parsley, and coriander.
