Recipe for Inside Out Burrito – tender chicken fillets coated in a saucy veggie mix, served on a bed of fluffy rice and topped with cheese
1 cup parboiled brown rice
4 cups boiling water (for the brown rice)
600g chicken fillets
1 tin kidney beans – drain & rinse
10g fresh coriander – chop leaves roughly
2 sweetcorn cobs – cut off kernels
2 spring onions – slice thinly at an angle
1 onion – peel & chop finely
4 tomatoes – dice (½ cm)
1 sachet tomato paste
1 tbsp Pimento Blend
150g mature cheddar – grate coarsely
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Brown rice (parboiled): Pour boiling water (see quantity above) into a pot and add the rice with a pinch of salt. Bring to the boil, cover and gently simmer for 18-20 minutes on low heat. Drain if there is any excess water.
Chicken: Place a pan on medium-high heat with a knob of butter. Season the chicken with salt and pepper. When the butter has melted, add the chicken and cook for 5 minutes until golden and cooked. Remove and set aside.
Veggie mix: Using the same pan on medium-high heat, add a drizzle of olive oil. Add the onion with a pinch of salt and cook for 5 minutes. Add the sweetcorn kernels and cook for 3 minutes before adding the kidney beans, Pimento Blend and tomato paste. Season with salt and pepper and cook for 30 seconds. Then add tomatoes with water (1 cup for 4; ½ cup for 2) and cook for 8-10 minutes until the sauce thickens and the tomatoes soften. If necessary, you can add another splash of water, then mix through the chicken fillets, coriander and spring onions, and season with salt and pepper to taste.
Serve the rice topped with the veggie mix and top with mature cheddar.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.