Mexican Rice Bowl with Beetroot Salsa & Baked Tortilla Chips
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 made into a fun burrito-style meal. Recipe developed by Endeavour Primary School, Andover
- Time: 30 min
- Servings: 4
Source: Tilda Food Service
Ingredients
- Mexican Rice Bowl
- Tilda Brown & White Rice
- oil
- onion, finely diced
- green pepper, diced
- carrots, diced
- sweetcorn
- garlic cloves, grated
- fresh tomatoes, chopped
- tomato paste
- smoked paprika
- cumin
- chilli powder
- chopped tomatoes
- peas
- vegetable stock
- Tortilla wraps
- coriander, chopped
- Beetroot Salsa
- beetroot, diced
- of a cucumber, finely diced
- coriander
- tomatoes, finely diced
- Juice of one lime
- Chilli slices optional