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Recipe Instructions

1. Heat oil in a large frying pan over high heat. Add onion and capsicum. Cook, stirring, for 3 mins or until onion softens. Add Quorn Mince and Mexican seasoning. Cook for 1 min or until aromatic. Add salsa and 1/4 cup (60ml) water. Reduce heat to medium-low. Cook, stirring, for 3-5 mins or until mixture thickens.

2. Heat the rice following packet directions. Transfer to a heatproof bowl. Add the beans. Stir to combine.

3. Divide the rice mixture and mince mixture evenly among serving bowls. Top with the avocado, tomato, tortilla chips and sour cream. Sprinkle with the coriander and serve with the lime wedges.

Recipe Ingredient

18.20 gm olive oil

1 brown onion, finely chopped

1 red capsicum, seeded, sliced

300g pkt Quorn Mince

40g pkt Mexican seasoning

130g salsa

450g pkt microwavable white rice

400g can black beans, rinsed, drained

1 avocado, stoned, peeled, thinly sliced

250g cherry tomatoes, halved

100g tortilla chips

120g sour cream

Coriander sprigs, to serve

Lime wedges, to serve

Recipe Cuisine


Cook Time


Prep Time


Total Time



154.60 calories

24.4 grams fat

5.8 grams saturated fat

80.1 grams carbohydrates

6.2 grams sugar

24.0 grams protein

17.7 milligrams cholesterol

2.0 milligrams sodium


Recipe Category



Avocado, gluten allergy, lactose allergy, mexican, milk allergy, onion, peanut allergy, rice, sesame allergy, soy allergy, tree nut allergy, wheat allergy, family friendly, dinner


This quick vegetarian Mexican bowl packs a flavour punch!

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