TASTY & EASY MEXICAN RICE BAKE.
This recipe is on regular rotation at my place. It is a great option for weekday work lunches, an easy dinner and freezes well for a great back up meal for those nights when you don’t have time to or just don’t want to cook. This recipe is also vegetarian, so great for those of you who don’t eat meat or who are looking to include more meat free meals into your life.
Mexican Rice Bake
Servings: 4 - 6 people
Ingredients
- 1 tbsp olive oil extra virgin
- 1 large large red onion diced
- 2 cloves garlic finely diced (or 2 tsp crushed garlic)
- 2 large zucchini roughly chopped
- 1 large red capsicum deseeded and roughly chopped
- 1 packet taco seasoning salt reduced
- 400 g can sweet corn drained and rinsed
- 400 g can black beans drained and rinsed
- 400 g can crushed tomato
- 3/4 cup basmati rice
- 1 cup water
- 1/2 cup mozzarella cheese shredded
To Serve (optional)
- 1 avocado diced
- 2 tomato diced
- 1 lime quarterd
- 1 buch coriander washed
- hot sauce
Instructions
- Preheat the oven to 180 degrees celsius (fan forced).
- Heat olive oil in a large saucepan, over a medium heat. Add onion, sauté for 5 minutes or until softened. Add taco seasoning and garlic and cook for 1 minute or until fragrant. Add rice, canned tomatoes, black beans, corn, zucchini, capsicum and water and bring mixture to the boil.
- Transfer the mixture to an ovenproof baking dish. Cover with foil and bake for 40 minutes, or until the liquid is absorbed. Remove foil, spread cheese over the top and return to the oven, uncovered for 5-10 minutes, or until the cheese has melted.
- Serve hot or cold, topped with your choice of optional extras.
- Enjoy!
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