Vegan Mexican-style Rice

Ingredients

1 Tbs olive oil
1 brown onion, thinly sliced
1 red capsicum, seeded, thinly sliced
2 garlic cloves, crushed
1 long green chilli, thinly sliced (optional)
40 g packet Mexican seasoning mix mild
1 corn cob, husks and silk removed
1 1/2 cups (300 g) brown rice
400 g can crushed tomatoes
400 g black beans, rinsed, drained
2 vegetable stock cubes, crumbled
1/3 cup (25 g) grated vegan cheese
2 spring onions, thinly sliced
1/2 punnet cherry tomatoes, sliced
1 avocado, peeled, stoned, thinly sliced

Method

Heat oil in a deep frying pan over medium-high heat. Cook onion, stirring occasionally, for 3 minutes or until soft. Add the capsicum, garlic and half the chilli, if using. Cook, stirring, for 2 minutes or until the capsicum softens. Add the Mexican seasoning and cook, stirring, for 30 seconds or until aromatic.

Use a small serrated knife to cut down side of corn to release kernels. Add rice, tomato, beans, corn kernels, stock cubes and 3 cups (750mL) water to the pan. Bring to the boil, stirring occasionally. Reduce heat to low and cover with a tight-fitting lid. Simmer, stirring occasionally, for 25 minutes or until the rice is tender. Set aside, covered, for 5 minutes to steam.

Sprinkle the rice mixture with the cheese, spring onion, tomato and avocado. Serve with the remaining chilli, if using.

Credits: Coles

Photo Credits: Coles