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Method
Step 1
Cook the rice in a large saucepan of boiling water for 12 mins or until tender. Drain.
Step 2
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion. Cook, stirring, for 4-5 mins or until onion softens. Add the capsicum and Mexican seasoning and cook, stirring, for 1-2 mins or until aromatic.
Step 3
Add the beans, tomato and ¾ cup (185ml) water to the onion mixture. Bring to the boil. Reduce heat to low. Cover and cook for 5 mins or until the mixture thickens.
Step 4
Divide the rice among serving bowls. Top with the bean mixture, avocado, sour cream, coriander and tortilla strips. Season to serve.
After a quick-fix for Mexican night? This tasty taco bowl requires minimum effort, but it’s big on flavour - a win-win!
Method
Step 1
Cook the rice in a large saucepan of boiling water for 12 mins or until tender. Drain.
Step 2
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion. Cook, stirring, for 4-5 mins or until onion softens. Add the capsicum and Mexican seasoning and cook, stirring, for 1-2 mins or until aromatic.
Step 3
Add the beans, tomato and ¾ cup (185ml) water to the onion mixture. Bring to the boil. Reduce heat to low. Cover and cook for 5 mins or until the mixture thickens.
Step 4
Divide the rice among serving bowls. Top with the bean mixture, avocado, sour cream, coriander and tortilla strips. Season to serve.
