Veggie Mexican Rice Bowls
Prep
5 Minutes
Total Time
20 Minutes
Servings
2
Spice Level
Mild
Ingredients
9
Ingredient List
- 1 tablespoon vegetable oil
- 1 small red onion, chopped
- 300g frozen mixed vegetables (see Tips)
- 2 tablespoons Old El Paso™ Chili Con Carne Seasoning Mix
- 250g sachet microwave long grain rice
- 2 tablespoons water
- 125g Old El Paso™ Mild Thick 'N Chunky Salsa
- 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 heat. Add the onion and fry for 3-4 minutes until softened. Meanwhile, place the frozen mixed vegetables in a heatproof bowl, cover with just-boiled water and leave for 1 minute, then drain thoroughly.
- Stir the drained vegetables into the frying pan with the seasoning mix and cook, stirring for 1 minute.
- Add the sachet of rice and water, then stir in the salsa. Turn the heat to low and cook for 4-5 minutes, stirring frequently to break up any clumps of rice. Add a splash more water if needed to prevent catching.
- Spoon into warmed bowls and garnish with chopped parsley or coriander, if using, and serve with soured cream and lime wedges to squeeze over, if you like.
Expert Tips
- You can use any variety of mixed frozen vegetables for this quick supper, but if using one that has quite chunky pieces of vegetables, allow them to defrost first and cook for 2-3 minutes in the pan before adding the rice and salsa.
- For extra heat, stir in 2 tablespoons drained and chopped Old El Paso™ Jalapeños.
