Smoky Kidney Bean Burrito Bowl
- 35 min
- β β¬3.12
- 2 servings
- Easy
Rice, smoky beans, sweet pepper, corn and avocado make colourful comfort food without a complicated sauce.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Equipment
- small pot
- large pan
- knife
- cutting board
- colander
Prepare
Cook the rice
Bring the rice and the tap water listed in the ingredients to the boil. Cover and cook on the lowest heat for 12β15 minutes, then rest for 5 minutes.
Cook
Finely dice the onion and cut the pepper into strips
Finely dice the onion and cut the pepper into strips. Dice the tomatoes.
Rinse and drain the beans and corn
Slice the avocado and immediately coat it with half the lime juice. Rinse and drain the beans and corn; chop the parsley.
Brown the pepper and onion
Heat the rapeseed oil in a large frying pan over medium-high heat. Fry the onion and pepper for 6β8 minutes until tender with browned edges.
Add the kidney beans
Add the kidney beans, corn, smoked paprika, cumin and iodised salt; Cook for 4 minutes, stirring occasionally Add 2 tbsp tap water if the spices begin to catch.
Mix the tomato salsa
Mix the tomatoes with the remaining lime juice and half the parsley. Salt only just before serving so they stay juicy.
Finish
Divide the rice between the serving bowls
Divide the rice between the serving bowls. Arrange the bean mixture, tomatoes and avocado separately on top and finish with the remaining parsley.
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