Tray-baked rice with beans & avocado salsa (p55)
Serves 4 Cost per serve $2.65 Hands-on time 10 min Cooking time 45 min
gluten free vegetarian 1 medium red onion, finely chopped 2 garlic cloves, crushed 1 teaspoon ground cumin 1 teaspoon paprika 1 cup brown basmati rice 1 x 400g can chopped tomatoes with paste 1 medium red capsicum, deseeded, chopped 1 large zucchini, chopped 1 cup fresh or canned corn kernels 1 x 400g can no-added-salt kidney beans, rinsed, drained ¼ cup grated reduced-fat tasty cheese ½ ripe avocado, diced ¼ cup chopped coriander leaves 1 Preheat oven to 180ºC. 2 Spray a large saucepan with olive oil; set over medium heat. Sauté onion for 5 minutes, or until softened. add garlic, cumin and the paprika; cook, stirring, for 1 minute, or until fragrant. add rice, tomatoes, capsicum, zucchini, corn, beans and 1½ cups of water; bring the mixture to the boil. 3 transfer the rice mixture to a 6-cup capacity ovenproof baking dish. Cover dish with foil. Bake for 40 minutes, or until liquid is absorbed and rice is just tender. Remove foil; sprinkle with cheese. Return to the oven for 5 minutes, or until cheese has melted. 4 Combine avocado and coriander in a bowl. Serve rice topped with avocado salsa. Cook’s tip you can freeze the rice and bean mixture for use during busy weekdays.