Summary: So this was one of those recipes that came from nothing. Like open the fridge and come up empty. I had a half capsicum, a few florets each of broccoli and not much else! I cobbled this together and had an enjoyable meal. I liked it enough to make a huge double batch. I took my left overs to Mums and she had a small bowl. But then my nieces and Sister got hold of the rest! It’s the easiest thing in the world but they (my hungry extended family) swore people would love the recipe, so here it is! You can add or change veggies as you like. You’ll need about 2 cups of veg, chopped small. Go for frozen if it suits you or chop what’s in the fridge. Just make sure it’s small enough to cook. I used capsicum, broccoli cauliflower and frozen corn but zucchini, mushroom, carrot and peas could be awesome too. You could swap the the spring onions for a real onion but you’d need to chop it tiny or cook it off first.
Ingredients
- 1 (250g) pack of 90 second rice (white or brown)
- 1 (400g) can black beans, drained rinsed
- 1 cup salsa or taco sauce (I go for medium)
- 1 tsp ground cumin
- 1/3 bunch spring onions
- 1 small capsicum, chopped
- 150g broccoli & cauliflower, in small florets
- 1 cup frozen corn kernels
- 250g cheese, grated
Instructions
- Pre heat oven to 180C.
- Add everything except half the cheese to a bowl. Stir until well combined.
- Pour rice & vegetable mix into a casserole dish or foil tray and top with remaining cheese.
- Bake for 30-40 mins or until hot through and cheese is bubbly.
- Serves 2 as a main or 4 as a side dish.
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