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