Mexican Rice Bowl with Beetroot Salsa & Baked Tortilla Chips | Tilda Food Service
A school favourite, this flavourful Mexican rice dish is packed full of colourful goodness. It can be served in a bowl topped with beetroot salsa and a side of freshly made tortilla chips or can be...
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Cooking tools:
- Blender
- Microplane
- Kitchen scale
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- Pot
- Wooden spoon
- Cutting board
- Chef's knife
- Measuring spoon
- Mixing bowl
- Oven
- Baking sheet
- Serving bowl
- Spoon
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
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