Mexican Spiced Rice Recipe

Name: Mexican Spiced Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbs tomato paste; 2 cup vegetable stock (liquid); 1 tbs olive oil; 1 brown onion finely chopped; 2 cloves garlic finely chopped; 30 g taco seasoning; 1 1/4 cup long grain rice white; 400 g canned black beans drained rinsed; 2/3 cup cheddar cheese grated; 1 avocado diced; 1 long fresh green chilli finely chopped; 1 tomato diced; 1/4 cup coriander; 1 lime quartered

Ingredients

2 tbs tomato paste
2 cup vegetable stock (liquid)
1 tbs olive oil
1 brown onion finely chopped
2 cloves garlic finely chopped
30 g taco seasoning
1 1/4 cup long grain rice white
400 g canned black beans drained rinsed
2/3 cup cheddar cheese grated
1 avocado diced
1 long fresh green chilli finely chopped
1 tomato diced
1/4 cup coriander
1 lime quartered

	PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 4

Instructions

Combine stock and tomato paste in a large jug and whisk until paste is dissolved.
Heat oil in a large shallow saucepan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until softened.
Stir in spices and cook for 1 minute or until fragrant.
Add rice and stir over medium heat until well coated in oil and spices.
Add tomato paste mixture and beans and stir well. Season. Bring to the boil over medium-high heat.
Cover and reduce heat to medium-low. Cook for 17 minutes. Remove from heat. Stand covered for 5 minutes. Fluff up rice with a fork.
Sprinkle with cheese. Cook under a preheated grill for 2-3 minutes or until cheese melts.
Sprinkle with remaining ingredients and serve with lime wedges.