Loaded Fajita Rice

4
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"From our weekday newspaper The West Australian. Times are estimated.."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (277.2 g)
  • Calories 842.7
  • Total Fat - 18.9 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 35.6 mg
  • Sodium - 677.3 mg
  • Total Carbohydrate - 128.2 g
  • Dietary Fiber - 17.3 g
  • Sugars - 5 g
  • Protein - 40.3 g
  • Calcium - 540.7 mg
  • Iron - 6.1 mg
  • Vitamin C - 3.9 mg
  • Thiamin - 1 mg

Step 1

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

Step 2

Stir in tomatoes, beans, capsicum, stock cubes and 3 1/4 cups water and bring to boil and gently boil, stirring occasionally, for about 15 minutes, or until rice is tender and liquid is absorbed.

Step 3

Sprinkle with cheese and cook for a further 2 minutes, or until cheese is melted and then remove from heat and top rice with avocado and tomatoes and serve with sour cream and garnish with coriander.

Tips & Variations


  • 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.