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Saucy Louisiana Bean Burrito Bowl with Garlic Rice & Salsa

Tonight, put together a bountiful bowl full of Louisiana flavours! With spiced beans, fresh salsa and fragrant rice, every bite of this bright meal is as good as the next!

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Climate Superstar Veggie eat-less-meat
Prep: 35 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 olive oil
  • 2 garlics
  • 20 gr butter
  • 1 packet basmati rice
  • 1 red kidney beans
  • 1 tomato
  • 1 cucumber
  • 1 bag coriander
  • 1 carrot
  • 0.5 brown onions
  • 1 packet enchilada sauce
  • 0.5 tsp brown sugar
  • 1 white wine vinegar
  • 1 packet sour cream
  • 1.5 cup water
  • 1 packet shredded cheddar cheese
  • 1 sachet louisiana spice blend
  • 1 olive oil
  • 4 garlics
  • 40 gr butter
  • 1 packet basmati rice
  • 2 red kidney beans
  • 2 tomatoes
  • 1 cucumber
  • 1 bag coriander
  • 2 carrots
  • 1 brown onion
  • 2 packets enchilada sauce
  • 1 tsp brown sugar
  • 1 white wine vinegar
  • 1 packet sour cream
  • 3 cups water
  • 1 packet shredded cheddar cheese
  • 2 sachets louisiana spice blend

Instructions

  1. • Finely chop garlic.
    • In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes.
    • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid.
    • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
    TIP: The rice will finish cooking in its own steam so don't peek!
  2. • Meanwhile, drain and rinse red kidney beans. Roughly chop tomato, cucumber and coriander. Grate the carrot. Thinly slice onion (see ingredients).
  3. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and onion until tender, 4-5 minutes.
    • Add red kidney beans and Louisiana spice blend and cook, stirring, until coated and fragrant, 1-2 minutes.
  4. • Add enchilada sauce, the brown sugar, remaining butter and a splash of water and stir until heated through, 1-2 minutes.
  5. • Meanwhile, combine tomato, cucumber, coriander and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.
  6. • Divide garlic rice between bowls. Top with saucy Louisiana beans.
    • Top with salsa and shredded Cheddar cheese. Dollop with sour cream to serve. Enjoy!