This is another recipe that has been born out of a need to use up what I have in my fridge. Since this lock down began, I have become so conscious of food waste and am determined to use everything I have. At the same time, I want my meals to be as delicious as ever. This nacho rice is such a nice treat and really simple to make.
This recipe serves one as a main dish or two as a side dish. Double up the recipe as needed.
Ingredients for the Rice
1/2 a small onion, diced
110g of good salsa (I use an Old El Paso one and this is half a jar)
65g basmati rice (or rice of your choice)
4 tablespoons of black beans, drained and rinsed
Juice of half a lime
1 tablespoon coriander, chopped
Handful of grated mixed cheese (mozzarella and cheddar)
1 vegetable stock cube
Chilli flakes (optional)
2 – 3 teaspoons sour cream to top the rice
Fresh red chilli, chopped, to top the rice (optional)
Directions for the rice
- Heat the oven to 200 degrees Celsius.
- Bring a large pot of water to the boil, add the vegetable stock and whisk together. Add the rice and cook until almost done.
- While the rice is cooking, heat a little olive oil and butter in a pot over low heat and add the diced onion and a pinch of salt. When the onion has softened, add the salsa, the coriander and the lime juice. Taste and season with salt and pepper as needed. If you’re adding chilli flakes, add these now as well.
- Drain the rice when cooked, but reserve 2 tablespoons of the cooking water. Pour the rice, beans and reserved cooking water into the pot with the salsa. Stir through the cheese and pour into a small oven proof dish. Sprinkle a little more cheese on top.
- Bake in the oven for 10 minutes.
- Top the rice with the guacamole (recipe below), some sour cream, chopped coriander and fresh red chilli.
Ingredients for the guacamole
1/2 clove of garlic, finely minced
teaspoon of coriander, finely minced
Squeeze of fresh lime juice
Salt and pepper
Directions for the guacamole
- Mash together the avocado, garlic, coriander, lime and salt and pepper.