In a medium bowl place MAGGI Mexican Plant Based Mince with 1 cup (250mL) water, stir and leave for 10 minutes until water is absorbed.
Step2
10 Min
Cook rice according to packet directions and set aside; keep warm.
Step3
2 Min
Meanwhile heat a large frying pan over medium to high heat, add oil, onion and capsicum and cook for 2-3 minutes or until softened.
Step4
2 Min
Add the MAGGI Mexican Plant Based Mince and cook for 1-2 minutes.
Step5
10 Min
Add chopped tomatoes, kidney beans, and ¼ cup of water, bring to a boil; reduce heat and simmer uncovered for 8-10 minutes stirring occasionally.
Step6
1 Min
Serve over rice, top with avocado, chopped coriander, and a dallop of sour cream if desired.
Step1
of
6
In a medium bowl place MAGGI Mexican Plant Based Mince with 1 cup (250mL) water, stir and leave for 10 minutes until water is absorbed.
Step2
of
6
Cook rice according to packet directions and set aside; keep warm.
Step3
of
6
Meanwhile heat a large frying pan over medium to high heat, add oil, onion and capsicum and cook for 2-3 minutes or until softened.
Step4
of
6
Add the MAGGI Mexican Plant Based Mince and cook for 1-2 minutes.
Step5
of
6
Add chopped tomatoes, kidney beans, and ¼ cup of water, bring to a boil; reduce heat and simmer uncovered for 8-10 minutes stirring occasionally.
Step6
of
6
Serve over rice, top with avocado, chopped coriander, and a dallop of sour cream if desired.
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