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When I saw this I had to try it, I love Mexican.
HOW IT COMES: Cardboard box with ice packs and isolated bag with bits it, each meal has a paper bag with the recipe number on it to identify with what does with what as well as the recipe cards.
PREPARATION TIME:
40 minutes
DIFFICULTY LEVEL: Level 2
INGREDIENTS:
1 sweet potato
1 pot of cajun spice
1 garlic clove
150g basmati rice
150g sour cream (I got creme fraiche)
1 pack of red kidney beans
2 blocks of cheddar cheese (30g each)
1 onion
1 sachet vegetable stock powder
1/2 lime
1 avocado
1 bunch of coriander
UTENSILS:
Baking Tray
Cutting board
Knife
Frying Pan
Saucepan
Bowl
Baking Dish
Colander
Grater
NUTRITION (per serving):
Energy (kJ) - 4092kJ
Energy (kcal) - 978kcal
Fat - 43g
Of which saturates - 19g
Carbohydrate - 114g
Of which sugars - 20g
Dietary Fiber - 6g
Protein - 31g
Salt - 2.13g
INSTRUCTIONS:
STEP 1: Preheat your oven to 200°C. Chop the sweet potato into 2cm cubes (no need to peel!). Halve the pepper and discard the core and seeds, chop into 2cm pieces. Pop the potato and pepper on a baking tray, drizzle with oil and sprinkle over the cajun spice mix. TIP: Use less spice if you don't like heat. Toss and roast on the top shelf of your oven, 20-25 mins, turn halfway through cooking.
STEP 2: Meanwhile, peel and finely chop the onion. Peel and grate the garlic (or use a garlic press). Heat a frying pan over medium heat and add the onion and cook, stirring regularly, until softened, 5 mins. Add the garlic and cook for a further 1 minute. Pour the water for the rice (see ingredients for amount) into the saucepan and bring to the boil. When boiling, add the stock powder, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins.
STEP 3: Zest and halve the lime. Put the sour cream in a bowl and stir in the lime zest. Season with salt and pepper and stir together. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board. Chop into 2cm chunks. Put the avocado into a bowl and squeeze over half the lime juice.
STEP 4: Drain and rinse the kidney beans in a colander. Roughly chop the coriander (stalks and all). Grate the cheddar cheese. Preheat your grill to high. Once the rice is cooked, stir through the kidney beans, remaining lime juice and half the coriander, then transfer to an ovenproof dish.
STEP 5: Add the roasted vegetables to the dish with the rice and gently combine everything together. Sprinkle over the grated cheese and pop the dish under your grill until the cheese is bubbling, 3-4 mins.
STEP 6: Remove from your grill and scatter over the avocado. Dollop the sour cream across the top and sprinkle with the remaining coriander. Share between your bowls. Enjoy!
I loved this dish, I normally add extra spice but didn't need to, there was plenty of spice and would definitely be remaking this dish. My mum had it without cheese (she hates cheese) the following day (leftovers) and she liked it but said it was a little too spicy for her. I loved it.
Purchased from: Hello Fresh
Star Rating: 5/5
Date Tried: Thursday 30th July 2020
This is not a sponsored blog post, I paid for the items however I have got a discount code to share for you click here to get £20 off your first box, so you are aware I will be credited £20 every time somebody uses my code.
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