eCook Meal
Vegetarian Mexican Bowl
with baby tomatoes, black beans & pickled jalapeños
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.
Serving guide
Choose your portion size.
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).
Brown Basmati Rice - 50ml
Onion - 1
White Wine Vinegar - 20ml
Baby Tomatoes - 80g
Black Beans - 60g
Pesto Princess Coriander & Chilli Pesto - 7,5ml
Corn On The Cob - 1
Sour Cream - 30ml
Green Leaves - 20g
Pickled Jalapeños - 15g
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).
Brown Basmati Rice - 100ml
Onion - 1
White Wine Vinegar - 40ml
Baby Tomatoes - 160g
Black Beans - 120g
Pesto Princess Coriander & Chilli Pesto - 15ml
Corn On The Cob - 2
Sour Cream - 60ml
Green Leaves - 40g
Pickled Jalapeños - 30g
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).
Brown Basmati Rice - 150ml
Onion - 1
White Wine Vinegar - 60ml
Baby Tomatoes - 240g
Black Beans - 180g
Pesto Princess Coriander & Chilli Pesto - 22,5ml
Corn On The Cob - 3
Sour Cream - 90ml
Green Leaves - 60g
Pickled Jalapeños - 45g
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).
Brown Basmati Rice - 200ml
Onion - 1
White Wine Vinegar - 80ml
Baby Tomatoes - 320g
Black Beans - 240g
Pesto Princess Coriander & Chilli Pesto - 30ml
Corn On The Cob - 4
Sour Cream - 125ml
Green Leaves - 80g
Pickled Jalapeños - 60g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R119.27
for 4 servings · R29.82 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pickled Jalapeños needs 60 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 15% of packR9.00
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White Wine Vinegar needs 80 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 32% of packR14.40
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Sour Cream needs 125 mlSour Cream 250 ml 250 ml at R36.99 · 50% of packR18.50
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Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
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Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Brown Basmati Rice needs 200 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Coriander & Chilli Pesto
- Baby Tomatoes
- Corn On The Cob
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Tomato, Black Beans, Brown Basmati Rice, Corn On The Cob, Green Leaves, Onion, Pesto Princess Coriander & Chilli Pesto, Pickled Jalapeño, 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?
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 ONION: Place ¼ the sliced onion into a bowl with the vinegar, a splash of water and seasoning. 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. 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 Tomato, Black Beans, Brown Basmati Rice, Corn On The Cob, Green Leaves, Onion, Pesto Princess Coriander & Chilli Pesto, Pickled Jalapeño, 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