Rice Recipes For Dinner Vegetarian
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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.
18.20 gm olive oil
1 brown onion, finely chopped
1 red capsicum, seeded, sliced
300g pkt Quorn Mince
40g pkt Mexican seasoning
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
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
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!