RECIPE: HOW TO DO MEXICAN CHICKEN AND RED RICE BURRITO BOWLS

RECIPE: HOW TO DO MEXICAN CHICKEN AND RED RICE BURRITO BOWLS

Use a few spare tortilla wraps and some leftover chicken to help make these filling and healthy Mexican chicken and rice burrito bowls.

RECIPE MEXICAN CHICKEN AND RED RICE BURRITO BOWLS

Dificulty: Easy
Portion: Serves 4
Time: Hands-on time 15 min, simmering time 5 min

Ingredients

Juice 2 limes, plus extra wedges to serve
1 small red onion, finely sliced
2 leftover corn tortilla wraps
1 tbsp vegetable oil
2-3 tbsp fajita spice mix, to taste
200ml tomato passata
250g cooked basmati rice (use a ready-cooked pouch if you want to)
198g tin sweetcorn, drained
400g tin black beans, drained and rinsed
Large handful fresh coriander, roughly chopped
450g leftover roast chicken or 3 cooked free-range chicken breasts, shredded

Step by step preparation

Put the lime juice in a small glass or ceramic bowl, then add the red onion and a generous pinch of salt. Toss, then set aside to quick-pickle.
Heat the grill to medium-high. Grill the wraps for a minute or so on each side until lightly golden. Cool, then roughly break up to make chunky croutons (see Make Ahead).
Heat the vegetable oil in a frying pan, add the spice mix and fry for 1 minute until fragrant. Pour in the passata and bring to a simmer, cook for a few minutes, then add the rice. Cook for 5 minutes until piping hot.
Toss the sweetcorn, black beans and most of the coriander together in a mixing bowl.
Divide the rice, sweetcorn and bean mixture, quick-pickled red onion and shredded chicken among 4 serving bowls. Top with the tortilla croutons and remaining coriander, then serve with lime wedges to squeeze over.

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