CARAMELISED ONION AND VEGIE PIZZA
PREPARATION TIME: 15 MINS COOKING TIME: 50 MINS SERVES 4 (AS A MAIN)
1 tsp olive oil
1 brown onion, finely chopped 2 cloves garlic, crushed
1 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
1 tsp ground cinnamon
1/4 tsp ground chilli
1 large red capsicum, chopped 1 large zucchini, coarsely grated 1 large carrot, coarsely grated 500g extra-lean beef mince 400g can no-added-salt
500g tomatoes, chopped 1 Massel Salt-Reduced ChickenStyle Stock Cube
250ml (1 cup) boiling water 400g can no-added-salt kidney
beans, rinsed and drained 120g (1/2 cup) SunRice Doongara
Clever Low GI White Rice 4 Tbsp extra-light sour
cream, to serve
Coriander leaves, to serve
Lime wedges, to serve
1 Heat oil in a large heavy-based saucepan over medium. Add onion and garlic. Cook, stirring occasionally, for 6-7 minutes or until onion softens. Add cumin, coriander, paprika, cinnamon and chilli. Cook, stirring, for 1 minute. Add capsicum, zucchini and carrot and cook, stirring often, for 2 minutes.
2 Increase heat to high and add mince. Cook, stirring often, for 3-4 minutes or until mince browns. Add canned tomato, fresh tomato and combined stock cube and boiling water. Cover and bring to a simmer. Reduce heat to medium-low and cook, covered, for 10 minutes. Remove lid and cook gently over medium for 15 minutes. Add beans and continue to cook for a further 5-10 minutes or until the mixture reduces and thickens.
3 Meanwhile, cook the rice following pack instructions.
4 Divide rice and chilli between shallow serving bowls. Top with sour cream and coriander. Serve with lime wedges.