With a Mexican influence, this rice dish packs a nutritional punch without meat!
Prep Time15 minutesmins
Cook Time20 minutesmins
Course: Main Course
Cuisine: Mexican
Servings: 4
Cost: $10
Ingredients
250 gramtomatoesdiced
200mlwater
2tspgarlic
250gramsweet potatograted
200gramzucchinigrated
400gramblack beansrinsed
1packettaco seasoning
150 gramcorn kernals
300gramcauliflowerprocessed
1packetinstant brown rice
200gramcheesegrated
Instructions
If you are not using instant microwave rice, add rice to a saucepan, with double the amount of water. Bring to a boil, then simmer until liquid is almost all absorbed, turn off heat, but leave covered with lid for approx. 10 mins, for steam to continue to cook rice.
Meanwhile, heat a large pan over medium heat and add olive oil and onion and garlic. Cook for 2 minutes and then add the zucchini, sweet potato and cauliflower rice (see notes below). Cook until vegetables are tender, 5-7 minutes.
Next, add the beans, corn and spice mix. Stir well adding the tinned tomatoes and cooked rice. Mix until everything is combined and cook until everything is heated through 3-5 minutes. Add in the cheese and cook until melted, 1-2 minutes.
Serve individual portions.
Notes
* To make cauliflower rice, place small heads of cauliflower into a food processor and pulse until it resembles grains of rice, 5-10 seconds.