Quick Mexican Rice and
Heat a frying pan and add a couple of sprays of rapeseed oil. Add the spring onions, garlic, tomatoes, sweetcorn and kidney beans and cook for 2-3 minutes.
Add the vegetable & quinoa rice and the chilli powder to the frying pan with 3 tablespoons of water and cook for a further 3-4 minutes, stirring occasionally.
Remove from the heat and gently stir in the chopped avocado and serve straight away with a little fresh parsley.
Tip: allow to rice mix to cool completely and then add the avocado, if you prefer the salad cold.
Prep time: 5 minutes
Cooking time: 8-10 minutes
of which sugars: 6.6g
1 x 250g packet of ready cooked Vegetable & Quinoa steamed basmati rice
2 spring onions, cleaned, root removed and sliced
50g frozen or tinned sweetcorn
1 x 200g can of kidney beans, drained
1 medium avocado, peeled, stone removed and diced
4 small tomatoes, quartered
1 tsp chilli powder
1 clove of garlic, peeled and diced
Rapeseed oil spray
Fresh parlsey to garnish - optional
Vegan friendly, gluten and dairy free