Vegetarian Mexican Bowl

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

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
Photo of Vegetarian Mexican Bowl
  1. 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.

  2. PICKLED ONION

    Place ¼ the sliced onion into a bowl with the vinegar, a splash of water and seasoning. Set aside.

  3. TANGY BEANS

    In a separate bowl, toss together the halved tomatoes, the drained beans, and ½ the pesto. Season and set aside.

  4. 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.

  5. 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.

  6. 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

  1. 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.

  2. PICKLED ONION

    Place ¼ the sliced onion into a bowl with the vinegar, a splash of water and seasoning. Set aside.

  3. TANGY BEANS

    In a separate bowl, toss together the halved tomatoes, the drained beans, and ½ the pesto. Season and set aside.

  4. 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.

  5. 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.

  6. 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

  1. 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.

  2. PICKLED ONION

    Place ½ the sliced onion into a bowl with the vinegar, a splash of water and seasoning. Set aside.

  3. TANGY BEANS

    In a separate bowl, toss together the halved tomatoes, the drained beans, and ½ the pesto. Season and set aside.

  4. 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.

  5. 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.

  6. 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

  1. 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.

  2. PICKLED ONION

    Place ½ the sliced onion into a bowl with the vinegar, a splash of water and seasoning. Set aside.

  3. TANGY BEANS

    In a separate bowl, toss together the halved tomatoes, the drained beans, and ½ the pesto. Season and set aside.

  4. 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.

  5. 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.

  6. 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

Woolies Products in this dish

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Peeled Onions 1 kg

Peeled Onions 1 Kg

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

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