Burrito salad bowl
Ingredients: (serves 4)
• 1 cup of rice
• 1 bunch of spring onions
• 1/2 cucumber
• 1 pepper
• Plum/cherry tomatoes
• 1 tin kidney beans
• 300g chicken breast
• 1 lime
• 1 tin sweetcorn
• 1/2 packet leafy salad
• Any salsa or desired toppings
• Seasoning: garlic granules, fajita seasoning & shawarma paste
Method:
1. Cook your rice according to pack instructions
2. Whilst that's cooking chop all your salad vegetables and leave to the side
3. Open your kidney beans and put them in a bowl along with the water from the can. Add your garlic granules and salt and microwave for 2 minutes
4. Next chop your chicken, add in your seasonings and then fry this on the hob till it's starting to go golden
5. Once your chicken is cooked put this in a separate bowl
6. Add the kidney beans to the chicken pan, no need to wash it - we want the beans to take on some of that flavour
7. Next roughly squish your beans to give them a lovely rough creamy texture and add in some of that bean water to help achieve your desired consistency (we don't want the beans to go dry)
8. By now your rice should be cooked and you're ready to assemble all the ingredients.
Recipe created for #FoodSavvy Norfolk & Suffolk