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  1. Home
  2. mexican recipe

Loaded Fajita Rice

This Mexican family dinner will be a new favourite in your house! - by Kim Meredith
  • 27 May 2019
Cook: 35 Minutes - Easy - Serves 4
Proudly supported by

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

  1. 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.

  2. 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. 

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

  4. 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.

  • Dinner Tonight
  • mexican recipe
  • rice recipe
  • fried rice recipes
Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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