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