Mexican Rice with Savoury Mince
Prep
10 min
Cook
20 min
Serves
6
Skill
Vegetarian
.jpeg?format=webp&width=1376 "Mexican Rice with Savoury Mince")
Prep
10 min
Cook
20 min
Serves
6
Skill
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 3 cloves garlic, crushed
- 1 pack Vegie Delights™ Savoury Mince
- 1 tsp paprika
- 1 tsp cumin
- 2 tbsp No Added Salt tomato paste
- 400g tin black beans, rinsed and drained
- 1 red capsicum, diced
- 1 cup frozen corn kernels
- 1 cup brown rice
- 375ml reduced saltvegetable stock
- 1 jar (375g) mild chunky salsa
- 60g shredded reduced fat cheddar cheese
Nutrition per serving
1700 kJ
energy kj
21 g
protein
2 g
saturated fat
5 g
dietary fibre
58 g
carbohydrate
13 g
sugars
860 mg
sodium
Method
- In a large saucepan heat the oil over medium heat and sauté the onion and garlic for a minute. Add the Vegie Delights™Savoury Mince and brown off for a few minutes. Add the spices and tomato paste and stir through to combine and cook for a minute.
- Add the beans, capsicum, corn, rice, stock and salsa. Stir to combine, cover with a lid, lower the heat to a simmer and cook for 15 minutes. Check after 10, if the rice is looking dry add another ¼ - 1/2 cup of stock. Once the rice is soft and cooked, top with the cheese and cook for 1-2 more minutes as the cheese melts. Serve with a squeeze of lime, diced tomato and avocado.
- 1 tbsp olive oil
- 1 onion diced
- 3 cloves garlic, crushed
- 1 pack Vegie Delights™ Savoury Mince
- 1 tsp paprika
- 1 tsp cumin
- 2 tbsp No Added Salt tomato paste
- 400g tin black beans, rinsed and drained
- 1 red capsicum, diced
- 1 cup frozen corn kernels
- 1 cup brown rice
- 375ml reduced saltvegetable stock
- 1 jar (375g) mild chunky salsa
- 60g shredded reduced fat cheddar cheese
Nutrition per serving
1700 kJ
energy kj
21 g
protein
2 g
saturated fat
5 g
dietary fibre
58 g
carbohydrate
13 g
sugars
860 mg
sodium
- In a large saucepan heat the oil over medium heat and sauté the onion and garlic for a minute. Add the Vegie Delights™Savoury Mince and brown off for a few minutes. Add the spices and tomato paste and stir through to combine and cook for a minute.
- Add the beans, capsicum, corn, rice, stock and salsa. Stir to combine, cover with a lid, lower the heat to a simmer and cook for 15 minutes. Check after 10, if the rice is looking dry add another ¼ - 1/2 cup of stock. Once the rice is soft and cooked, top with the cheese and cook for 1-2 more minutes as the cheese melts. Serve with a squeeze of lime, diced tomato and avocado.