Quick and Easy Veggie Rice Bowls
Prep
5 Minutes
Total Time
20 Minutes
Servings
4
Spice Level
Mild
Ingredients
7
Ingredient List
- 1 tablespoon vegetable oil
- 1 red onion, chopped
- 500g frozen mixed vegetables (see Tips)
- 1 pack (355g) Old El Paso™ Chili & Garlic One Pan Rice Meal Kit
- 330ml water
- Freshly chopped parsley or coriander, to garnish (optional)
To serve (optional)
- Fresh soured cream (or Old El Paso™ Soured Cream) and lime wedges
Preparation
- Heat the oil in a large non-stick frying pan over a medium-high heat. Add the onion and cook for 2-3 minutes, until softened and turning golden. Stir in the frozen vegetables and cook for 1 minute.
- Stir in the seasoned rice from the kit, then add the cooking sauce, seasoning mix and water and bring to the boil.
- Reduce the heat and simmer for 10-12 minutes, stirring occasionally until all the liquid has been absorbed and the rice is just tender (adding an extra splash of water, if needed).
- Serve piled into warmed bowls, garnished with chopped parsley or coriander, if using, topped with soured cream and with lime wedges to squeeze over, if you like.
Expert Tips
- If you prefer, you can replace the frozen vegetables with any combo of quick-cooking vegetables you have on hand in the fridge. Try halved button mushrooms, diced courgette, deseeded and diced peppers, or chopped green beans. Add to the pan when cooking the onion.
- For extra heat, stir in 2 tablespoons drained and chopped Old El Paso™ Jalapeños.
