المكونات

  • Limes 7
  • Red onions 3
  • White granulated sugar 2 tsp
  • SpinneysFOOD Fine Sea Salt 1 tsp
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp
  • Fajita spice mix 2 tbsp
  • SpinneysFOOD Tomato Sauce for Bolognese 150ml
  • SpinneysFOOD Ready-Cooked Rice 300g
  • Rotisserie chicken 450g
  • Corn cobs 2
  • SpinneysFOOD Fresh Coriander A handful
  • SpinneysFOOD Red Kidney Beans 1 x 400g tin
  • SpinneysFOOD Organic Baby Spinach 100g
  • SpinneysFOOD Hot Guacamole 200g

Nutrition (Per serving)

  • سعرات حرارية 864
  • دهون 14.9g
  • المشبعة 2.2g
  • بروتين 59.4g
  • الكربوهيدرات 134.6g
  • السكريات 14.7g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Burrito bowls

Mexican 15 Mins Prep · 15 Mins Cook


  1. To 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.
  2. 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.
  3. 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.
  4. Divide the rice, corn, red kidney bean mixture, shredded chicken and spinach between 4 bowls and top with the pickled red onion and guacamole.
  5. Serve with an extra lime wedge on the side.