Preheat grill to medium.
Place oil in a large, oven proof frying pan over medium heat. Add garlic and cook, stirring for 2-3 minutes or until fragrant. Add the mushrooms and cook, stirring for 1-2 minutes.
Add the Taco Seasoning Mix to the pan. Stir to combine and continue to cook for 1-2 minutes. Add the water, stirring to deglaze the pan.
Add onion, capsicum, corn, carrot and chilli. Cook, stirring for 3-4 minutes or until tender.
Add rice and shallots to the pan and stir to combine.
Top with grated cheese then place the frying pan under the grill and cook for 5-7 minutes or until the cheese is melted.
Remove the pan from the grill and top with diced avocado, a squeeze of lime juice and coriander leaves. Serve with sour cream and salsa.
*cook ahead or use the store bought cooked rice for added convenience.
Ingredients
Directions
Preheat grill to medium.
Place oil in a large, oven proof frying pan over medium heat. Add garlic and cook, stirring for 2-3 minutes or until fragrant. Add the mushrooms and cook, stirring for 1-2 minutes.
Add the Taco Seasoning Mix to the pan. Stir to combine and continue to cook for 1-2 minutes. Add the water, stirring to deglaze the pan.
Add onion, capsicum, corn, carrot and chilli. Cook, stirring for 3-4 minutes or until tender.
Add rice and shallots to the pan and stir to combine.
Top with grated cheese then place the frying pan under the grill and cook for 5-7 minutes or until the cheese is melted.
Remove the pan from the grill and top with diced avocado, a squeeze of lime juice and coriander leaves. Serve with sour cream and salsa.
*cook ahead or use the store bought cooked rice for added convenience.