Name: Loaded Fajita Rice
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 2 cloves garlic, crushed; 1½ cups long-grain rice, rinsed; 40g sachet fajita spice mix; 400g can chopped tomatoes; 400g can black beans, drained, rinsed; 1 red capsicum, chopped; 2 vegetable stock cubes (10g each), crumbled; 1 ½ cups grated Tasty cheese; Sliced avocado, chopped vine-ripened tomatoes and sour cream, to serve Fresh coriander leaves, to garnish

A tasty veggie packed Mexican style dish that will have everyone coming back for seconds.

Ingredients

2 tablespoons olive oil

1 onion, finely chopped

2 cloves garlic, crushed

1½ cups long-grain rice, rinsed

40g sachet fajita spice mix

400g can chopped tomatoes

400g can black beans, drained, rinsed

1 red capsicum, chopped

2 vegetable stock cubes (10g each), crumbled

1 ½ cups grated Tasty cheese

Sliced avocado, chopped vine-ripened tomatoes and sour cream, to serve Fresh coriander leaves, to garnish

Method

Heat oil in a large, deep, non-stick frying pan over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add rice and spice mix. Cook, stirring, for 1 minute.

Stir in tomatoes, beans, capsicum, stock cubes and 3¾ cups water. Bring to boil. Gently boil, stirring occasionally, for about 15 minutes, or until rice is tender and liquid is absorbed. Sprinkle with cheese. Cook for a further 2 minutes, or until cheese is melted. Remove from heat.

Top rice with avocado and tomatoes. Serve with sour cream. Garnish with coriander.

TIP:

Black beans can be replaced with red kidney beans. We used a large frying pan with a base measuring 26cm and top measuring 32cm in diameter.

Kim Meredith