A satisfying portion of steaming basmati rice is topped with fresh greens, a tangy, rich mix of baby tomatoes, black beans & pickled onion, with a side of sweet corn on the cob with silky, pan-fried onion. Dollop over the Pesto Princess Coriander & Chilli Pesto-infused sour cream, and garnish with some spicy jalapeños.
Vegetarian Mexican Bowl
Vegetarian Mexican Bowl
with baby tomatoes, black beans & pickled jalapeños
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Tomatoes
- Black Beans
- Brown Basmati Rice
- Corn On The Cob
- Green Leaves
- Onion
- Pesto Princess Coriander & Chilli Pesto
- Pickled Jalapeños
- Sour Cream
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
FLUFFY RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 20-25 minutes. Drain (if necessary) and cover.
PICKLED Onion
Place ¼ the sliced Onion into a bowl with the vinegar, a splash of water and seasoning. Set aside.
TANGY BEANS
In a separate bowl, toss together the halved tomatoes, the drained beans, and ½ the pesto. Season and set aside.
CHARRED CORN
Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid, add the remaining Onion and fry until lightly charred, 3-4 minutes (turning as it colours). Remove from the pan and set aside.
PESTO CREAM
In a small bowl, combine the sour cream and the remaining pesto. Season and loosen with water in 5ml increments until drizzling consistency. Set aside.
MMMEXICAN MEAL
Dish up a base of steaming rice and top with the shredded leaves. Scatter over the dressed tomatoes & beans, and the pickled onions. Serve the charred Onion and corn on the cob alongside. Drizzle it all with the pesto sour cream. Garnish with the sliced jalapeños (to taste).
Pickled Jalapeños - 15g
Green Leaves - 20g
Sour Cream - 30ml
Corn On The Cob - 1
Pesto Princess Coriander & Chilli Pesto - 7,5ml
Black Beans - 60g
Baby Tomatoes - 80g
White Wine Vinegar - 20ml
Onion - 1
Brown Basmati Rice - 50ml
FLUFFY RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 20-25 minutes. Drain (if necessary) and cover.
PICKLED Onion
Place ¼ the sliced Onion into a bowl with the vinegar, a splash of water and seasoning. Set aside.
TANGY BEANS
In a separate bowl, toss together the halved tomatoes, the drained beans, and ½ the pesto. Season and set aside.
CHARRED CORN
Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid, add the remaining Onion and fry until lightly charred, 3-4 minutes (turning as it colours). Remove from the pan and set aside.
PESTO CREAM
In a small bowl, combine the sour cream and the remaining pesto. Season and loosen with water in 5ml increments until drizzling consistency. Set aside.
MMMEXICAN MEAL
Dish up a base of steaming rice and top with the shredded leaves. Scatter over the dressed tomatoes & beans, and the pickled onions. Serve the charred Onion and corn on the cob alongside. Drizzle it all with the pesto sour cream. Garnish with the sliced jalapeños (to taste).
Pickled Jalapeños - 30g
Green Leaves - 40g
Sour Cream - 60ml
Corn On The Cob - 2
Pesto Princess Coriander & Chilli Pesto - 15ml
Black Beans - 120g
Baby Tomatoes - 160g
White Wine Vinegar - 40ml
Onion - 1
Brown Basmati Rice - 100ml
FLUFFY RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 20-25 minutes. Drain (if necessary) and cover.
PICKLED Onion
Place ½ the sliced Onion into a bowl with the vinegar, a splash of water and seasoning. Set aside.
TANGY BEANS
In a separate bowl, toss together the halved tomatoes, the drained beans, and ½ the pesto. Season and set aside.
CHARRED CORN
Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid, add the remaining Onion and fry until lightly charred, 4-5 minutes (turning as it colours). Remove from the pan and set aside.
PESTO CREAM
In a small bowl, combine the sour cream and the remaining pesto. Season and loosen with water in 5ml increments until drizzling consistency. Set aside.
MMMEXICAN MEAL
Dish up a base of steaming rice and top with the shredded leaves. Scatter over the dressed tomatoes & beans, and the pickled onions. Serve the charred Onion and corn on the cob alongside. Drizzle it all with the pesto sour cream. Garnish with the sliced jalapeños (to taste).
Pickled Jalapeños - 45g
Green Leaves - 60g
Sour Cream - 90ml
Corn On The Cob - 3
Pesto Princess Coriander & Chilli Pesto - 22,5ml
Black Beans - 180g
Baby Tomatoes - 240g
White Wine Vinegar - 60ml
Onion - 1
Brown Basmati Rice - 150ml
FLUFFY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 20-25 minutes. Drain (if necessary) and cover.
PICKLED Onion
Place ½ the sliced Onion into a bowl with the vinegar, a splash of water and seasoning. Set aside.
TANGY BEANS
In a separate bowl, toss together the halved tomatoes, the drained beans, and ½ the pesto. Season and set aside.
CHARRED CORN
Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid, add the remaining Onion and fry until lightly charred, 4-5 minutes (turning as it colours). Remove from the pan and set aside.
PESTO CREAM
In a small bowl, combine the sour cream and the remaining pesto. Season and loosen with water in 5ml increments until drizzling consistency. Set aside.
MMMEXICAN MEAL
Dish up a base of steaming rice and top with the shredded leaves. Scatter over the dressed tomatoes & beans, and the pickled onions. Serve the charred Onion and corn on the cob alongside. Drizzle it all with the pesto sour cream. Garnish with the sliced jalapeños (to taste).
Pickled Jalapeños - 60g
Green Leaves - 80g
Sour Cream - 125ml
Corn On The Cob - 4
Pesto Princess Coriander & Chilli Pesto - 30ml
Black Beans - 240g
Baby Tomatoes - 320g
White Wine Vinegar - 80ml
Onion - 1
Brown Basmati Rice - 200ml
Frequently Asked Questions
What is the preparation time for Vegetarian Mexican Bowl?
The preparation time for Vegetarian Mexican Bowl with baby tomatoes, black beans & pickled jalapeños is between 20 and 40 minutes.
What is the total time required to make Vegetarian Mexican Bowl with baby tomatoes, black beans & pickled jalapeños?
The total time required to make Vegetarian Mexican Bowl with baby tomatoes, black beans & pickled jalapeños is between 35 and 50 minutes.
How many servings does Vegetarian Mexican Bowl provide?
4 servings
What are the main ingredients in Vegetarian Mexican Bowl?
Baby Tomatoes, Black Beans, Brown Basmati Rice, Corn On The Cob, Green Leaves, Onion, Pesto Princess Coriander & Chilli Pesto, Pickled Jalapeños, Sour Cream, White Wine Vinegar
What is the nutritional information of Vegetarian Mexican Bowl?
Calories: 498, Carbs: 83 grams, Fat: grams, Protein: 14.6 grams, Sugar: 16 grams, Salt: 262.1 grams
How do I prepare Vegetarian Mexican Bowl?
MMMEXICAN MEAL: Dish up a base of steaming rice and top with the shredded leaves. Scatter over the dressed tomatoes & beans, and the pickled onions. Serve the charred onion and corn on the cob alongside. Drizzle it all with the pesto sour cream. Garnish with the sliced jalapeños (to taste). PESTO CREAM: In a small bowl, combine the sour cream and the remaining pesto. Season and loosen with water in 5ml increments until drizzling consistency. Set aside. CHARRED CORN: Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid, add the remaining onion and fry until lightly charred, 3-4 minutes (turning as it colours). Remove from the pan and set aside. TANGY BEANS: In a separate bowl, toss together the halved tomatoes, the drained beans, and ½ the pesto. Season and set aside. PICKLED ONION: Place ¼ the sliced onion into a bowl with the vinegar, a splash of water and seasoning. Set aside. FLUFFY RICE: Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 20-25 minutes. Drain (if necessary) and cover.
What should be prepared from my kitchen to make Vegetarian Mexican Bowl?
Baby Tomatoes, Black Beans, Brown Basmati Rice, Corn On The Cob, Green Leaves, Onion, Pesto Princess Coriander & Chilli Pesto, Pickled Jalapeños, Sour Cream, White Wine Vinegar
How many calories does Vegetarian Mexican Bowl have?
498 calories
How much fat content does Vegetarian Mexican Bowl have?
grams
Woolies Products in this dish
