It’s no secret that we adore spice and this month we’re turning up the heat with this finger-licking-good recipe

Chicken burrito rice bowls 

Serves 4 

Total time 30 minutes

Ingredients 

Olive oil, for grilling and dressing
4 chicken breast fillets
1 tsp paprika
1 tsp ground cumin
Salt and milled black pepper
1 can (400g) corn kernels, drained and patted dry
250g snacking peppers, sliced
200g medley tomatoes, halved
1 can (400g) black beans or red kidney beans
1 punnet (20g) fresh coriander, chopped
Juice and zest of 2 limes

For serving  

3 cups cooked white long-grain rice

Method  

1. Drizzle chicken with olive oil and rub with spices, salt and pepper. 
2. Heat a griddle pan until smoking hot. 
3. Grill chicken until tender, cooked through and well charred for about 8-10 minutes. Remove and slice. 
4. Wipe pan clean, grill corn until blistered and charred. 
5. Repeat with sliced peppers. 
6. Combine corn, peppers, tomatoes, beans and half the coriander in a bowl. Dress with olive oil and juice of 1 lime. Season well. 
7. Flavour rice with remaining coriander, lime juice and zest. Season well. 
8. Serve corn mixture, rice and sliced chicken in bowls. 

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Not only are these breakfast bean burritos the ideal morning munch, they also contain loads of plant protein for that extra healthy boost.

MAKES 4// COOKING TIME 50 min

INGREDIENTS
For the filling
1 onion, finely chopped
1 red chilli, finely chopped
1 garlic clove, chopped
1 tsp cumin
2 tins black beans, drained and rinsed
1½ cups cooked brown rice
Zest and juice of 1 lime
½ cup chopped coriander
6 eggs, beaten
1 cup grated mozzarella
To assemble
4 wholewheat wraps
½ cup sour cream
½ cup salsa
1 avocado, sliced
½ cup coriander

METHOD
For the filling
1. Heat the olive oil in a pan over medium heat. Add the onion and fry until soft.
2. Add the chilli, garlic and cumin and fry for 1 minute, until fragrant. Add the beans and heat through.
3. Mash the beans slightly and season to taste. Set aside.
4. Mix the rice with the lime and coriander. Set aside.
5. Heat some more oil in the pan over low-medium and scramble the eggs until just cooked. Add the mozzarella and stir.
To assemble
1. Lay the wraps out and spread the bottom half of each one with sour cream and salsa.
2. Top this with some rice, eggs, black beans, avocado and fresh coriander.
3. Fold in the sides and roll up and enjoy your breakast bean burritos immediately.

Recipe: Elizabeth Mackenzie
Styling: Ariella Cohen
Photography: Sean Dollery // HMimages.co.za

Feel like being more adventurous? Try our sushi burritos for another healthy option!

The post Protein-packed breakfast bean burritos appeared first on MyKitchen.

When it comes to creative food combinations, this one may just be the winner! These sushi burritos combine the best of both worlds, making them a tasty snack perfect for summer.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
3 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
1 cup sushi rice, cooked, still hot
4 sheets nori
Black sesame seeds
1 carrot, sliced into ribbons
½ cucumber, sliced into ribbons
¼ cup mayonnaise
200 g salmon, sliced into
2 cm thick strips
1 avocado, peeled and sliced lengthways
Handful coriander, chopped

METHOD
1. Combine rice vinegar, sugar and salt, and mix into the hot cooked rice.
2. Transfer the rice to a large container and spread it out into a thin layer. Set aside to cool.
3. To assemble, place 2 sheets of nori next to each other on a sushi mat with the sides overlapping by about 5 cm. (If you don’t have a mat, use a tea towel folded in ½ and covered in cling film.)
4. Scatter the sesame seeds over the nori. Cover the nori and seeds with the cooled rice and press it down to flatten and stick.
5. Top with carrot and cucumber ribbons. Spread with mayonnaise. Arrange salmon and avocado down the middle. Sprinkle with the coriander.
6. Carefully roll up the nori and wrap the roll in cling film. Let it set for 10–20 minutes.
7. Cut the sushirritos in ½ and serve with soy sauce and wasabi.

Recipe & styling: Caro Alberts
Photography: Andreas Eiselen // HMimages.co.za

The post Sushi burritos (or sushirritos, as we like to call them) appeared first on MyKitchen.

This wholesome meal is so trendy we can’t even… We’ve got low-carb and high-protein, Mexican flavour, cauli-rice, bowls, everything. Our chicken burrito bowl is not for the faint hearted but all the prep effort will be more than worth it. Trust us.

SERVES 2 // COOKING TIME 30 mins, plus 6 hours slow-cooking time

INGREDIENTS
For the chicken carnitas
3 skinless chicken breasts
100 ml orange juice
Juice of 2 limes
1 clove garlic, chopped
½ tsp origanum
½ tsp dried chilli flakes
½ tsp ground cumin
Salt and black pepper
Pinch xylitol or stevia
For the cauli-rice
1 tbsp olive oil
½ clove garlic, chopped
150g cauliflower rice
Salt and black pepper
Squeeze lime juice
For the guacamole
1 avocado
60 ml Greek yoghurt
Squeeze lemon or lime juice
½ red chilli, chopped
Salt and black pepper
To serve
1 Cos lettuce, leaves separated
100g baby tomatoes, quartered
¼ red onion, finely chopped
¼ yellow pepper, finely chopped
100g red kidney beans, drained and washed
1 red chilli, sliced, to garnish
2 limes, halved, to serve

METHOD
For the chicken carnitas
1. Preheat oven to 90°C.
2. In an ovenproof dish with a lid, add all the ingredients. Cook for 6 hours.
3. Once the chicken is cooked, shred with two forks, spread it out in a roasting pan, mix in of the cooking juices and broil at 180°C, until the chicken browns, for about 5 minutes. Stir through a second third of the juices and broil for another 5 minutes. Stir through the last of the liquid.
For the cauli-rice
1. In a pan over medium heat, heat the olive oil, garlic and cauliflower rice, and season. Stir often until the cauli-rice is transparent; about 5 minutes. Flavour with lime juice.
For the guacamole
1. Mash together the avocado, yoghurt, and lemon or lime juice, then mix in the red chilli. Season.
To serve
1. Place cos lettuce leaves in a large bowl and top with the chopped ingredients, beans, guacamole, cauli rice and chicken. Garnish with chilli and serve with lime halves.

The post Chicken carnitas and cauli-rice burrito bowl appeared first on MyKitchen.

Take 25 minutes of your afternoon to prep this dish, leave it to do its thing on the heat for an hour, and you will have a delicious dinner on the table with minimal effort.

SERVES 4 // COOKING TIME 85 mins

INGREDIENTS
2 tbsp olive oil
1 onion, peeled and chopped
3 cloves garlic, peeled and crushed
500g chicken mince
2 red chillies, seeded and chopped, plus extra to garnish
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli flakes
410g tin chopped tomatoes
1 cup chicken stock
1 tsp sugar
410g tin cannellini beans, drained and rinsed
Salt and pepper
4 tortillas
Coriander, to garnish

METHOD
1. In a large pot over medium heat, heat the olive oil. Add the onion and fry for 10 minutes, or until translucent. Add the garlic and fry for 2 minutes.
2. Turn up the heat to high and add the chicken mince, red chillies and spices. Cook, stirring constantly, for 10 minutes, or until the chicken is cooked through.
3. Add the tomatoes, stock and sugar and bring to the boil, then reduce the heat to low and simmer for 30 minutes.
4. Add the beans and simmer for a further 30 minutes. Season.
5. In a dry pan over medium heat, toast the tortillas one at a time. Cut into wedges and serve with the chilli. Garnish with coriander and red chilli.

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