Paneer and Black Bean Chipotle Chilli
with sweetcorn and rice
A recipe conveniently customised just to your liking.
Tags:
Veggie
•Spicy
•Quick
Allergens:
Milk
•Wheat
The quantities provided above are averages only.
Total25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Rice
1 sachet(s)
Ground Cumin
2 sachet(s)
Mexican Style Spice Mix
1 pack(s)
Chopped Tomato with Onion & Garlic
2 unit(s)
Garlic
1 pack(s)
Black Beans
1 unit(s)
Scallion
200 grams
Paneer
(Contains: Milk)
1 sachet(s)
Vegetable Stock
1 sachet(s)
Chipotle Paste
1 pack(s)
Sweetcorn
1 sachet(s)
Crispy Onions
(Contains: Wheat)
Not included in your delivery
½ tsp
Salt
½ tsp
Sugar
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)4166 kJ
Energy (kcal)996 kcal
Fat30.1 g
of which saturates16.9 g
Carbohydrate116.1 g
of which sugars21.7 g
Dietary Fiber22.2 g
Protein45.6 g
Salt6.6 g
Potassium19.5 mg
Calcium2.9 mg
Iron0.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Pan with Lid
•Pot with Lid
Cooking steps
1
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice then bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins, then remove the pot from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Drain and rinse the beans and sweetcorn in a sieve.
- Trim and thinly slice the scallion.
3
- Chop paneer into 2cm cubes.
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, fry the paneer with garlic, cumin, Mexican spice and ½ tsp salt (per 2P), stirring occasionally, 5-8 mins.
- Remove from pan once cooked.
4
- Return the pan to medium-high heat.
- Pour in the chopped tomatoes, beans, sweetcorn, stock and ½ tsp sugar (per 2P).
- Cover and cook for 6-8 mins.
5
- Once cooked, add the chipotle paste and cook, stirring, until warmed through, 1 min.
- Season to taste with salt and pepper. Loosen the stew with a splash of water if you feel it's too thick.
- Stir back paneer into sauce before serving.
6
- Fluff up the rice with a fork and share between bowls.
- Top the rice with spoonfuls of paneer and bean chilli.
- Finish with a sprinkling of scallion and crispy onions.
Explore Similar Recipes
