Mexican Style Baked Fried Rice

Serves 2-4

INGREDIENTS

1 cup brown or black rice 

1 tbsp olive oil

1 brown onion, diced

1 red capsicum, diced

2 garlic cloves, crushed

2 tsp Mexican chilli powder

400g canned black beans

2 cups frozen corn kernels

2 tbsp fresh lime juice

Grated Monterey Jack or cheddar cheese

Garnish:

Tomatoes

Red onion

Avocado

Fresh coriander

Lime

METHOD

Preheat the over to 200ºC.

Cook the rice as instructed on the package.

Heat 1 tablespoon olive oil in a large frying pan over medium heat. Add the onion and capsicum and cook for 5 minutes until soft, stirring so it doesn't stick. 

Add the crushed garlic and Mexican chilli powder and continue stirring for 30 seconds, until aromatic. 

Add the cooked rice to the pan and combine it with the onion mixture.

Rinse and drain the canned black beans and add them to the rice mixture together with the frozen corn kernels. Mix all the ingredients together well 

Turn off the heat and add 2 tablespoons of fresh lime juice to the mixture.

Transfer the rice mixture onto an ovenproof dish and top it with the grated cheese as desired and bake at 200ºC for 5 minutes or until the cheese is melted but not browned.

Serve with fresh chopped tomatoes, finely chopped red onion, sliced avocado, fresh coriander, and lime wedges.

Bon appétit! Served on my white “Piano” show plate.