PREP TIME: 15min
COOK TIME: 30min SERVES: 6
INGREDIENTS:
1 tbsp vegetable oil
1 onion, diced
2 garlic cloves, minced
1 tsp chipotle sauce
400g tin crushed tomatoes
2 cups rice
6 cups chicken stock
440g tin corn kernels, drained
420g tin black beans, drained
1 small yellow capsicum, diced
1 small red capsicum, diced
1 avocado, diced
1 bunch coriander, chopped
12 tortilla bowls
220g hummus
1 tsp salt
¼ tsp pepper
METHOD:
Step 1: Heat the tbsp of oil in a large non-stick frying pan and fry garlic, capsicums and onion for 1 minute.
Step 2: Lower heat and add the crushed tomatoes, chipotle sauce, salt, pepper, chicken stock, corn kernels and black beans. Stir to combine and simmer for 5 minutes.
Step 3: Pour the rice into the pan and stir to coat in the tomato mixture.
Step 4: Bring the pan to boil. Cover and gently simmer for a further 15-20 minutes, until all stock is absorbed and rice is cooked through.
Step 5: Remove from heat and allow rice to slightly cool before stirring through coriander and avocado.
Step 6: Divide rice evenly into the tortilla bowls and dollop with hummus to serve.
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