Some days I have more time to cook. But recently? Not so much. That’s why I’m a big fan of having a few quality pantry staples on hand that make getting a balanced meal on the table that little bit easier.
These three bowls all start with Tilda’s Basmati Rice Pouches and come together in minutes:
🌮 Mexican Inspired Rice Bowl: Rotisserie chicken, corn, avocado, coriander, chilli and Tilda’s Lime & Coriander Rice.
🥗 Pure Basmati Salmon Comfort Bowl: Tilda’s Pure Basmati Rice, hot smoked salmon, edamame, cucumber ribbons, furikake and soy sauce.
🍳 Garlic Butter Basmati Eggs: Tilda’s Wholegrain Basmati rice tossed with garlic butter, spinach, eggs, spring onion and crispy chilli oil.
The result? Meals that are comforting, satisfying and packed with flavour, without requiring a long ingredient list or a lot of time in the kitchen.
*This is a sponsored post with Tilda Rice Australia, all thoughts and opinions expressed are the author’s own*
GARLIC BUTTER EGGS SPINACH BASMATI RICE
Serves 2
30g butter
1 tbsp finely minced garlic
1 microwaveable pouch Tilda Wholegrain Basmati Rice
80g baby spinach
4 eggs
2 tsp chilli oil
Heat a frypan on medium heat, add butter and melt, then add the garlic for 10 seconds followed by Tilda Wholegrain Basmati Rice and baby spinach. Toss and cook for 3-4 minutes, tossing throughout. Transfer to a bowl and set aside. Keep the pan on medium to high heat and crack eggs into the pan. Cook to your liking (I prefer sunny side up) then drizzle with chilli oil. Divide rice and spinach between bowls, top with 2 eggs each, give it a good grind of black pepper and tuck in.
MEXICAN INSPIRED RICE BOWLÂ
Serves 2
1/4 cup natural Greek yoghurt
2 tsp Mexican spice blend, (I used Mingle Seasoning) or to taste
240g cooked chicken breast, shredded (can use rotisserie chicken but remove the skin)
1 microwaveable pouch Tilda Lime and Coriander Basmati Rice
1 cob corn, cooked
1/2 avocado
3 tbsp salsa
Fresh coriander
Add Greek yoghurt to a bowl with shredded chicken and Mexican spice blend, season with salt and pepper and toss to coat. Heat Tilda Lime and Coriander Basmati Rice in the microwave according to instructions. Slice the corn off the cob and dice the avocado. Divide cooked rice between bowls with the chicken, top with corn, avocado, salsa and finish by garnishing with coriander leaves.
SALMON EDAMAME COMFORT BOWLÂ
Serves 2
1 microwaveable pouch Tilda Pure Basmati Rice
160g tinned Wild Alaskan Salmon in extra virgin olive oil (I used Good Fish)
1 cucumber, ribboned
1 cup edamame beans
2 tbsp Japanese pickled ginger
1 Asian shallot / green onion, finely sliced
1 tbsp Furikake (Japanese seasoning) or toasted nori sheets, finely chopped
To serve: tamari or soy sauce
Heat Tilda Pure Basmati Rice in the microwave, according to pack instructions. Divide between two bowls, then top with tinned salmon, cucumber ribbons and edamame beans. Add pickled ginger, green onion and sprinkle the cucumber and edamame beans with furikake. Drizzle salmon and rice with soy sauce / tamari and enjoy.
