Mexican-inspired bowl

Zingy, spicy & super-fresh

Mexican-inspired bowl

Mexican-inspired bowl

Serves Serves 6
Time Cooks In1 hour
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 615 31%
  • Fat 14.4g 21%
  • Saturates 3.7g 19%
  • Sugars 8.9g 10%
  • Salt 1.3g 22%
  • Protein 15.9g 32%
  • Carbs 109.7g 42%
  • Fibre 11.1g -
Of an adult's reference intake
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  • 320 g brown rice
  • 1 corn on the cob
  • 1 red onion
  • 2 cloves of garlic
  • 1 fresh jalapeño or green chilli
  • 1 small red pepper
  • 1 small yellow pepper
  • 1 bunch of fresh coriander , (30g)
  • olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 stick of cinnamon
  • 1 x 400 g tin of quality plum tomatoes
  • 1 ripe avocado
  • 2 limes
  • extra virgin olive oil
  • 1 x 400 g tin of black beans
  • ½ teaspoon smoked paprika
  • natural yoghurt
  • hot chilli sauce
  • 6 wholemeal tortillas
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The cost per serving below is generated by and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients


  1. Cook 320g of brown rice according to the packet instructions. Once cooked, drain, return to the pan and cover with a lid to keep warm.
  2. Meanwhile, place a large dry frying pan over a medium heat. Once hot, add 1 corn on the cob and cook for around 10 minutes, or until blackened all over, turning occasionally.
  3. Peel and roughly chop 1 red onion, then peel and finely slice 2 cloves of garlic, along with 1 jalapeño or green chilli. Deseed and roughly chop 1 small red and 1 small yellow pepper, then pick the leaves from 1 bunch of fresh coriander (30g), finely chopping the stalks.
  4. Drizzle a good lug of olive oil into a large pan over a medium heat, add the garlic, chilli, peppers, coriander stalks, 1 teaspoon each of ground cumin and coriander, and 1 stick of cinnamon, then cook gently for 10 minutes, or until softened and just turning golden.
  5. Transfer the corn to a board, and once cool enough to handle, stand the corn on its end and carefully trim away the kernels, then add to the veg pan.
  6. Pour in 1 x 400g tin of plum tomatoes, breaking them up with a wooden spoon, then add half a tin’s worth of water. Bring to the boil, turn the heat down to low and simmer gently for 30 minutes, or until thickened and reduced.
  7. Halve and destone 1 avocado, squeeze the flesh out onto a board, then season with a pinch of sea salt and black pepper. Add the juice from 1 lime, a drizzle of extra virgin olive oil, then chop and mix it all together and scrape into a bowl.
  8. Return the corn pan to a high heat. Drain 1 x 400g tin of black beans in a sieve, then rinse with cold water and drain well. Once hot, add the beans and ½ a teaspoon of smoked paprika, then fry for 5 minutes, or until crispy and gnarly.
  9. Divide everything between serving bowls, arranging in separate little piles.
  10. To finish, add a dollop of natural yoghurt, scatter with coriander leaves, add a shake of hot chilli sauce and serve with the tortillas (serve warm, if you like) and wedges of lime for squeezing over. Mix up all the flavours, then tuck in.