Chilli Burrito Bowls Recipe

Ingredients 240g easy-cook brown rice 5 spring onions, finely sliced 2 tbsp olive oil 3 red onions, thinly sliced 1 lime, zested and juiced 1 tsp caster sugar 375g pack peppers, deseeded and sliced 2 garlic cloves, crushed 50g pack Colman’s chilli con carne recipe mix 2 x 400g tins kidney beans, drained and rinsed 325g tin sweetcorn in water, drained 30g pack fresh coriander, roughly chopped

Like it says on the package, cook the rice, drain it, and then put it back in the pan. 3 spring onions and 1 tablespoon of oil should be mixed in. 

In the meantime, mix 1/3 of the sliced onions with 1 tablespoon of lime juice and sugar in a small bowl. Season to taste. 

In a big frying pan, heat the rest of the oil over medium-low heat. Add the peppers and the rest of the red onions. 

Cook for 10 minutes, stirring every now and then, until the vegetables are slightly softer. Put in the garlic and cook for one minute.

Put 250ml of water and the Colman's chili con carne recipe mix into the pan. Mix everything together, then bring to a boil and cook for 5 minutes, or until it gets thick. 

When you add the kidney beans, stir them in. Let it cook for another 5 minutes. Use your hands to mix in most of the parsley.

Put the sweet corn in a bowl and add the rest of the lime juice, zest, and two spring onions. Mix the ingredients together.

Spoon the chili over the rice in each of the four cups. Put the corn salsa on top, then the pickled onions and the rest of the cilantro.