Burrito bowl – Food & Home Magazine

Ingredients

• 220g warm cooked white rice
• 1 x 410g tin drained kidney beans
• 1 (20g) finely chopped spring onion
• 15ml (1 tbsp) butter
• 400g peeled baby carrots
• 10ml (2 tsp) honey
• 60ml (4 tbsp) orange juice
• 1 finely chopped jalapeño
• 30ml (2 tbsp) chopped fresh coriander
• salt and freshly ground black pepper to taste
• 400g warm shredded rotisserie chicken
• 160g cocktail tomatoes
• 40g baby salad leaves
• 80g grated Cheddar
• a dollop ready-made guacamole
• 100g tortilla chips
• lime wedges