Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
400gcup mushrooms, finely diced
1tbspolive oil
2cloves garlic, crushed
30gTaco Seasoning Mix
½cupwater
½Spanish onion, finely diced
1red capsicum, finely diced
1cob corn, kernals removed
1carrot, peeled and finely diced
1long green chilli, finely chopped (optional)
4shallots, chopped
4cupscooked rice*
½cupgrated cheese
Optional extras, to serve
1lime, cut into wedges
1avocado, diced
¼bunch coriander, to serve
½cupsour cream, to serve
½cupsalsa, to serve
Method
1
Preheat grill to medium.
2
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.
3
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.
4
Add onion, capsicum, corn, carrot and chilli. Cook, stirring for 3-4 minutes or until tender.
5
Add rice and shallots to the pan and stir to combine.
6
Top with grated cheese then place the frying pan under the grill and cook for 5-7 minutes or until the cheese is melted.
7
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.
8
*cook ahead or use the store bought cooked rice for added convenience.
Ingredients
400gcup mushrooms, finely diced
1tbspolive oil
2cloves garlic, crushed
30gTaco Seasoning Mix
½cupwater
½Spanish onion, finely diced
1red capsicum, finely diced
1cob corn, kernals removed
1carrot, peeled and finely diced
1long green chilli, finely chopped (optional)
4shallots, chopped
4cupscooked rice*
½cupgrated cheese
Optional extras, to serve
1lime, cut into wedges
1avocado, diced
¼bunch coriander, to serve
½cupsour cream, to serve
½cupsalsa, to serve
Method
Directions
1
Preheat grill to medium.
2
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.
3
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.
4
Add onion, capsicum, corn, carrot and chilli. Cook, stirring for 3-4 minutes or until tender.
5
Add rice and shallots to the pan and stir to combine.
6
Top with grated cheese then place the frying pan under the grill and cook for 5-7 minutes or until the cheese is melted.
7
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.
8
*cook ahead or use the store bought cooked rice for added convenience.
