eCook Meal
BBQ BURRITO BOWL
with corn on the cob, gem lettuce & sour cream
A bountiful bowl of burrito-style rice with red pepper, onion and black beans. Pump it up with charred baby gem lettuce and sour cream with fresh chives and lime for that invigorating Mexican zing.
Serving guide
Choose your portion size.
COOK THE RICE
Rinse the rice and place in a pot. Submerge it in 250ml of salted water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Then, keeping the lid on, remove from the heat and allow to steam for a further 10 minutes.
SALSA TIME!
Place the quartered baby tomatoes, half of the chopped chives, and half of the diced pepper in a bowl. Add some Lime juice and lime zest to taste. Toss together and season to taste. In a bowl, combine the sour cream, the remaining chopped chives, and some lime juice to taste. Set both condiments aside for serving.
SMOKY CORN
Place a pan that has a lid over a high heat. Add a drizzle of oil and a splash of water. When simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter, and fry for a further 2 minutes until golden, turning as it colours. Set aside to cool.
CHAR THE LETTUCE
Return the pan to a medium-high heat with another drizzle of oil. When hot, char the gem lettuce halves cut-side down for about 2-3 minutes. On completion, remove from the pan and lightly season. Set aside for serving.
SAUCY RICE
When the rice is nearing completion, return the pan to a medium-high heat with another drizzle of oil. When hot, fry the diced Onion for 2-3 minutes until soft and translucent, shifting occasionally. Add in the remaining diced pepper and fry for a further 1-2 minutes. Then, stir through the drained black beans and cook for 1-2 minutes.
FINISH OFF
Once the rice is cooked, add it to the pan with the BBQ sauce and stir through. Season to taste and remove from the pan on completion. Just before serving, cut the charred corn kernels off the cob.
BURRITO BOWL
Serve up a bowl of delish Mexican rice and crunchy corn. Top with the charred gem lettuce halves, some zesty salsa, and a dollop of tangy sour cream. Would you look at that, Chef!
COOK THE RICE
Rinse the rice and place in a pot. Submerge it in 500ml of salted water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Then, keeping the lid on, remove from the heat and allow to steam for a further 10 minutes.
SALSA TIME!
Place the quartered baby tomatoes, half of the chopped chives, and half of the diced pepper in a bowl. Add some Lime juice and lime zest to taste. Toss together and season to taste. In a bowl, combine the sour cream, the remaining chopped chives, and some lime juice to taste. Set both condiments aside for serving.
SMOKY CORN
Place a pan that has a lid over a high heat. Add a drizzle of oil and a splash of water. When simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter, and fry for a further 2 minutes until golden, turning as they colour. Set aside to cool.
CHAR THE LETTUCE
Return the pan to a medium-high heat with another drizzle of oil. When hot, char the gem lettuce halves cut-side down for about 2-3 minutes. On completion, remove from the pan and lightly season. Set aside for serving.
SAUCY RICE
When the rice is nearing completion, return the pan to a medium-high heat with another drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft and translucent, shifting occasionally. Add in the remaining diced pepper and fry for a further 2-3 minutes. Then, stir through the drained black beans and cook for 2-3 minutes.
FINISH OFF
Once the rice is cooked, add it to the pan with the BBQ sauce and stir through. Season to taste and remove from the pan on completion. Just before serving, cut the charred corn kernels off the cob.
BURRITO BOWL
Serve up a bowl of delish Mexican rice and crunchy corn. Top with the charred gem lettuce halves, some zesty salsa, and a dollop of tangy sour cream. Would you look at that, Chef!
COOK THE RICE
Rinse the rice and place in a pot. Submerge it in 500ml of salted water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Then, keeping the lid on, remove from the heat and allow to steam for a further 10 minutes.
SALSA TIME!
Place the quartered baby tomatoes, half of the chopped chives, and half of the diced pepper in a bowl. Add some Lime juice and lime zest to taste. Toss together and season to taste. In a bowl, combine the sour cream, the remaining chopped chives, and some lime juice to taste. Set both condiments aside for serving.
SMOKY CORN
Place a pan that has a lid over a high heat. Add a drizzle of oil and a splash of water. When simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter, and fry for a further 2 minutes until golden, turning as they colour. Set aside to cool.
CHAR THE LETTUCE
Return the pan to a medium-high heat with another drizzle of oil. When hot, char the gem lettuce halves cut-side down for about 2-3 minutes. On completion, remove from the pan and lightly season. Set aside for serving.
SAUCY RICE
When the rice is nearing completion, return the pan to a medium-high heat with another drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft and translucent, shifting occasionally. Add in the remaining diced pepper and fry for a further 2-3 minutes. Then, stir through the drained black beans and cook for 2-3 minutes.
FINISH OFF
Once the rice is cooked, add it to the pan with the BBQ sauce and stir through. Season to taste and remove from the pan on completion. Just before serving, cut the charred corn kernels off the cob.
BURRITO BOWL
Serve up a bowl of delish Mexican rice and crunchy corn. Top with the charred gem lettuce halves, some zesty salsa, and a dollop of tangy sour cream. Would you look at that, Chef!
COOK THE RICE
Rinse the rice and place in a pot. Submerge it in 1L of salted water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Then, keeping the lid on, remove from the heat and allow to steam for a further 10 minutes.
SALSA TIME!
Place the quartered baby tomatoes, half of the chopped chives, and half of the diced pepper in a bowl. Add some Lime juice and lime zest to taste. Toss together and season to taste. In a bowl, combine the sour cream, the remaining chopped chives, and some lime juice to taste. Set both condiments aside for serving.
SMOKY CORN
Place a large pan that has a lid over a high heat. Add a drizzle of oil and a splash of water. When simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter, and fry for a further 2 minutes until golden, turning as they colour. Set aside to cool.
CHAR THE LETTUCE
Return the pan to a medium-high heat with another drizzle of oil. When hot, char the gem lettuce halves cut-side down for about 2-3 minutes. On completion, remove from the pan and lightly season. Set aside for serving.
SAUCY RICE
When the rice is nearing completion, return the pan to a medium-high heat with another drizzle of oil. When hot, fry the diced Onion for 4-5 minutes until soft and translucent, shifting occasionally. Add in the remaining diced pepper and fry for a further 3-4 minutes. Then, stir through the drained black beans and cook for 3-4 minutes.
FINISH OFF
Once the rice is cooked, add it to the pan with the BBQ sauce and stir through. Season to taste and remove from the pan on completion. Just before serving, cut the charred corn kernels off the cob.
BURRITO BOWL
Serve up a bowl of delish Mexican rice and crunchy corn. Top with the charred gem lettuce halves, some zesty salsa, and a dollop of tangy sour cream. Would you look at that, Chef!
Brown Basmati Rice - 400ml
Baby Tomatoes - 600g
Fresh Chives - 10g
Whole Red Peppers - 2
Limes - 3
Sour Cream - 200ml
Miellies - 4
Baby Gem Lettuces - 4
Onions - 2
Black Beans - 480g
BBQ Sauce - 100ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R219.04
for 4 servings · R54.76 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Limes needs 3Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Sour Cream needs 200 mlSour Cream 250 ml 250 ml at R36.99 · 80% of packR29.59
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BBQ Sauce needs 100 mlClark's Kitchen Sweet and Smokey BBQ Sauce 375 ml 375 ml at R48.99 · 27% of packR13.06
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Black Beans needs 480 gBlack Beans 500 g 500 g at R57.99 · 96% of packR55.67
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Whole Red Peppers needs 2Single Red Pepper R18.99 · whole pack (size can't be divided)R18.99
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Brown Basmati Rice needs 400 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Baby Gem Lettuces needs 4Baby Gem Lettuce R28.99 · whole pack (size can't be divided)R28.99
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Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Miellies
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for BBQ BURRITO BOWL?
The preparation time for BBQ BURRITO BOWL with corn on the cob, gem lettuce & sour cream is between 25 and 35 minutes.
What is the total time required to make BBQ BURRITO BOWL with corn on the cob, gem lettuce & sour cream?
The total time required to make BBQ BURRITO BOWL with corn on the cob, gem lettuce & sour cream is between 40 and 50 minutes.
How many servings does BBQ BURRITO BOWL provide?
4 servings
What are the main ingredients in BBQ BURRITO BOWL?
Baby Gem Lettuce, Baby Tomato, BBQ Sauce, Black Beans, Brown Basmati Rice, Fresh Chives, Lime, Miellie, Miellies, Onion, Red Pepper, Sour Cream
What is the nutritional information of BBQ BURRITO BOWL?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare BBQ BURRITO BOWL?
BURRITO BOWL: Serve up a bowl of delish Mexican rice and crunchy corn. Top with the charred gem lettuce halves, some zesty salsa, and a dollop of tangy sour cream. Would you look at that, Chef! COOK THE RICE: Rinse the rice and place in a pot. Submerge it in 500ml of salted water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Then, keeping the lid on, remove from the heat and allow to steam for a further 10 minutes. SMOKY CORN: Place a pan that has a lid over a high heat. Add a drizzle of oil and a splash of water. When simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter, and fry for a further 2 minutes until golden, turning as they colour. Set aside to cool. FINISH OFF: Once the rice is cooked, add it to the pan with the BBQ sauce and stir through. Season to taste and remove from the pan on completion. Just before serving, cut the charred corn kernels off the cob. CHAR THE LETTUCE: Return the pan to a medium-high heat with another drizzle of oil. When hot, char the gem lettuce halves cut-side down for about 2-3 minutes. On completion, remove from the pan and lightly season. Set aside for serving. SALSA TIME!: Place the quartered baby tomatoes, half of the chopped chives, and half of the diced pepper in a bowl. Add some lime juice and lime zest to taste. Toss together and season to taste. In a bowl, combine the sour cream, the remaining chopped chives, and some lime juice to taste. Set both condiments aside for serving. SAUCY RICE: When the rice is nearing completion, return the pan to a medium-high heat with another drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add in the remaining diced pepper and fry for a further 2-3 minutes. Then, stir through the drained black beans and cook for 2-3 minutes.
What should be prepared from my kitchen to make BBQ BURRITO BOWL?
Baby Gem Lettuce, Baby Tomato, BBQ Sauce, Black Beans, Brown Basmati Rice, Fresh Chives, Lime, Miellie, Miellies, Onion, Red Pepper, Sour Cream
How many calories does BBQ BURRITO BOWL have?
calories
How much fat content does BBQ BURRITO BOWL have?
grams