Vegetarian tacos

Ingredients (serves 4)

12 taco shells, to serve

2 tomatoes, chopped, to serve

1/4 iceberg lettuce, shredded, to serve

165g (1 1/2 cups) grated cheddar cheese, to serve

Sour cream (optional), to serve

Guacamole (optional), to serve

filling

155g (3/4 cup) long-grain white rice

2 tsp olive oil

1 large brown onion, finely chopped

1/2 large red capsicum, deseeded, finely chopped

2 tomatoes, chopped

2 tbs tomato paste

2 300g cans red kidney beans, rinsed, drained

1/2 tsp ground cumin

1 tsp mild chilli powder

1/2 tsp garlic powder

125mls (1/2 cup) water

Method

To make the filling, cook the rice in a large saucepan of boiling water, following packet
directions, or until tender. Drain and set aside.

Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the onion and
capsicum and cook, stirring occasionally, for 3-4 minutes or until softened slightly.
Add the tomatoes and the tomato paste and mix well. Stir in the red kidney beans, cumin,
chilli powder, garlic powder and water. Bring to the boil over high heat. Reduce heat to
medium and simmer, uncovered, stirring occasionally, for 10-15 minutes or until the
sauce has thickened.

Increase heat to high, add the drained rice to the bean mixture and stir to combine. Cook,
stirring constantly, for 2-3 minutes or until heated through.