After a quick-fix for Mexican night? This tasty taco bowl requires minimum effort, but it’s big on flavour - a win-win!
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
1 cup (200g) long-grain white rice
1 tbs vegetable oil
1 brown onion, finely chopped
1 red capsicum, seeded, finely chopped
30g Coles Mexican Seasoning Mix Mild
400g can four bean mix, rinsed, drained
1 cup (250ml) canned diced tomatoes
1 avocado, stoned, peeled, thinly sliced
1/3 cup (80ml) sour cream
1/2 cup coriander leaves
100g white corn tortilla strips
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
