Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 275 grams dry rice ( long-grain rice, rinsed, 1 1/2 cups specified)
- 1 sachet (40 grams) fajita spice mix
- 40 grams tomatoes, chopped (canned)
- 400 grams black beans (canned drained and rinsed)
- 1 red capsicum, chopped
- 20 grams vegetable bouillon cubes (stock cubes, crumbled, 2 x 10 grams each)
- 1 1/2 cups cheddar cheese, grated
- TO SERVE OR GARNISH
- Sliced avocado, tomatoes, vine ripened and chopped
- Sour cream,
- Coriander leaves
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.