Quinoa, long-grain rice and adzuki beans, cooked with smoked paprika and some punchy jalapeño peppers.
Good to know:
• low saturated fat
• source of fibre
• suitable for vegans
Squeeze the pouch to loosen the grains. For best results, heat through in a pan with a dash of water. Otherwise, tear a 2cm opening at the top and microwave for 45s at 900w, or simply enjoy it cold.
Long Grain Rice (42%) (Water, Long Grain Rice), Red Quinoa (18%) (Water, Red Quinoa), Sweetcorn (18%), Adzuki Beans, Chilli Paste (Sugar, Red Pepper Juice, Molasses, Tomato Purée, Water, Salt, Jalapeño Powder, Smoked Paprika Powder, Onion Salt, White Wine Vinegar, Cayenne Powder, Garlic Salt), Roquito® Sauce (Water, Red Jalapeño Peppers, Sugar, Spirit Vinegar, Tomato Paste, Sunflower Oil, Garlic, Onion, Stabiliser: Xanthan Gum), Olive Oil, Salt, Chilli Flakes, Smoked Paprika.
|of which saturates (g)||0.5|
|of which sugars (g)||3.5|
|Equivalent as salt (g)||1.26|
I’ve attempted many of them and have not once been disillusioned. This pocket, New Spicy Mexican, is somewhat hotter than others however regardless scrumptious. What I truly like about these pockets is their convenience and adaptability, they can be eaten cold directly from the pocket, or warmed momentarily and served hot. They add flavor as well as an interesting texture.