Loaded Fajita Rice
Recipe: #34772
April 24, 2020
Categories: Rice, White Rice, One-Pot Meal No Eggs, Vegetarian, Canned Tomatoes, Spices, Vegetarian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated.."
Ingredients
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 by Step Method
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
- 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.