Add a bit of extra crunch to these burrito bowls by adding in a handful of your favourite nachos
| Created by | Spinneys |
| Prep time | 15 minutes |
| Marination time | 30 minutes or overnight |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Mexican |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 864 |
| Fat | 14.9g |
| Saturates | 2.2g |
| Protein | 59.4g |
| Carbs | 134.6g |
| Sugars | 14.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the lime-pickled red onions, juice 6 limes and finely slice the red onions. Place in a small bowl along with the sugar and salt and toss to combine. Set aside for at least 30 minutes or overnight.
To make the spicy rice, heat the oil in a large non-stick frying pan. Add in the spice mix, stirring for 1 minute or until fragrant. Add in the tomato sauce and bring to a gentle simmer. Add in the rice and stir through gently for a further 2 minutes or until warmed through.
Shred the chicken and slice the corn off the cobs. Finely slice the coriander. Drain and rinse the kidney beans. Toss the coriander with the kidney beans.
Divide the rice, corn, red kidney bean mixture, shredded chicken and spinach between 4 bowls and top with the pickled red onion and guacamole.
Serve with an extra lime wedge on the side.
