Mexican Bean and Sweet Potato Chilli with Rice
A culinary masterpiece crafted to captivate your taste buds. This delightful blend features tender sweet potatoes, kidney beans, cannellini beans, mixed peppers, onions, and chickpeas, all simmered to perfection. Infused with paprika, cumin, garlic puree, and a touch of coriander, every bite offers an authentic taste of Mexico. Served with cooked long-grain rice, this ready-to-eat dish is a satisfying choice that will transport your customers to the vibrant streets of Mexico with its bold flavors and wholesome ingredients. Elevate your menu with this sensational creation and celebrate the art of flavor.
Igredients: Chopped Tomatoes, Sweet Potato, Kidney Beans, Cannellini Beans, Mixed Peppers, Onion, Chickpeas, Water, Paprika, Garlic Puree, Cumin, Paprika Powder, Coriander, Chilli Flakes, Salt, Cooked Long Grain Rice.
COOKING INSTRUCTIONS:
IF FROZEN, DEFROST THOROUGHLY BEFORE USE, AND DO NOT RE-FREEZE. DEFROST IN REFRIGERATOR – CONSUME WITHIN 24 HOURS.
All appliances may vary, the following instructions are guidelines only.
Before Cooking: Remove outer sleeve and pierce film on top container.
During Cooking: Stir halfway through (if applicable), then recover and continue cooking
After Cooking: Check food has a core temperature above 75°C and allow to stand for 1 minute, stir where appropriate, do not reheat once cooled.
OVEN: Preheat the oven to 170˚C. Remove the sleeve and the film lid, place on
baking tray. Bake for 20 minutes. Stir after cooking. Heat to serving
temperature of 75˚C.Leave to stand for 1 minute.
MICROWAVE: Remove the sleeve and pierce the lid. Microwave on full power for
650 watts - 7 minutes / 750 watts - 6 minutes / 850 watts - 5 minutes. Stir
after cooking. Heat to serving temperature of 75˚C. Leave to stand for 1
minute.
