Ingredients
Units
Scale
- 2 tsp extra virgin olive oil
- 250 g SunRice steamed brown rice
- 400 g tin black beans
- 400 g tin corn kernels
- 400 g tin diced tomatoes
- 1 tbsp taco seasoning
- 50 g cherry tomatoes, diced
- 1/4 small red onion, finely chopped
- 1/4 avocado, chopped
Instructions
- Heat 1 tsp olive oil in a deep saucepan or wok on medium-high heat, add rice, spice, corn, black beans, tinned tomatoes and stir. Turn the heat to simmer and cook for 5 minutes.
- Meanwhile, make a quick salsa by combining cherry tomatoes, red onion, and avocado. Toss with 1 tsp olive oil and a pinch of salt.
Notes
- You can add a tin of tuna if you’d like.
- This recipe is great for meal prep so make extra for leftovers. Store in the fridge in an airtight container for up to 2-3 days.
- Gluten-free option: Make sure the Mexican spice or Fajita mix is gluten-free to make this recipe gluten-free.
- Pregnancy: Store leftovers in the fridge in an air-tight container as soon as possible or within 2 hours. Eat leftover foods within 24 hours and reheat foods to ‘steaming’ hot.
- Prep Time: 5 mins
- Cook Time: 10 mins