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