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One-pot loaded Mexican rice

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 One-pot loaded Mexican rice

  • 15m prep
    •  
  • 25m cook
    •  
  • 4 servings


    • Load up your pot with rice and delicious Mexican flavors for a quick mid-week family dinner.

    12 Ingredients

    • 2 tbsp extra virgin olive oil
    • 200g small swiss brown mushrooms, halved
    • 1 red onion, cut into wedges
    • 1 red capsicum, cut into strips
    • 1 yellow capsicum, cut into strips
    • 355g packet Old El Paso Chilli and Garlic Mexican Rice Kit
    • 425g can Old El Paso Black Beans, drained, rinsed
    • 1/2 cup grated tasty cheese
    • 1 avocado, sliced
    • 1/3 cup fresh coriander sprigs
    • 50g fetta, crumbled
    • Lime cheeks, to serve

    3 Method Steps

    • Step 1
      Heat oil in a large, deep frying pan over medium-high heat. Add mushroom, onion and capsicum. Cook, stirring occasionally, for 5 minutes or until lightly browned. Transfer half of the mushroom mixture to a bowl. Cover to keep warm.
    • Step 2
      Add the rice and spice mixes from kit to mushroom mixture in pan. Stir to combine. Add sauce from kit with 1 1/2 cups water. Bring to a simmer. Reduce heat to medium-low. Cook, stirring occasionally, for 10 minutes or until liquid has just absorbed. Stir in beans. Sprinkle with tasty cheese. Cover. Cook for a further 3 to 4 minutes or until cheese melts.
    • Step 3
      Top rice mixture with reserved mushroom mixture, avocado, coriander and fetta. Serve with lime cheeks.

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