Mexican Rice Bowl with Beetroot Salsa & Baked Tortilla Chips | Tilda Food Service

Ingredients

• Mexican Rice Bowl
• 250g Tilda Brown & White Rice
• 3 tbsp oil
• 1 onion, finely diced
• 1 green pepper, diced
• 30g carrots, diced
• 30g sweetcorn
• 2 garlic cloves, grated
• 2 fresh tomatoes, chopped
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp chilli powder
• 400g chopped tomatoes
• 30g peas
• 600ml vegetable stock
• Tortilla wraps
• 15g coriander, chopped
• Beetroot Salsa
• 200g beetroot, diced
• 1/4 of a cucumber, finely diced
• 5g coriander
• 2 tomatoes, finely diced
• Juice of one lime
• Chilli slices optional