Ingredients

The following ingredients have 4 Servings
  • 2 tbs tomato paste
  • 2 cups vegetable stock (liquid)
  • 1 tbs olive oil
  • 1 brown onion finely chopped
  • 2 garlic cloves finely chopped
  • 30 g Old El Paso taco seasoning
  • 1 1/4 cups long grain rice white
  • 1 can Old El Paso refried beans drained rinsed
  • 0.6 cup cheddar cheese grated
  • 1 avocado diced
  • 1 long fresh green chilli finely chopped
  • 1 tomato diced
  • 1/4 cup coriander
  • 1 lime quartered
  • 1 whole BBQ chicken

Instruction

  • Combine stock and tomato paste in a large jug and whisk until paste is dissolved.
  • Heat oil in a large shallow saucepan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until softened.
  • Stir in taco seasoning and cook for 1 minute or until fragrant.
  • Add rice and stir over medium heat until well coated in oil and spices.
  • Add tomato paste mixture and beans and stir well. Season. Bring to the boil over medium-high heat.
  • Cover and reduce heat to medium-low. Cook for 17 minutes. Remove from heat. Stand covered for 5 minutes. Fluff up rice with a fork.
  • Shred barbecue chicken and place on rice. Stir to combine. Sprinkle top with cheese. Cook under a preheated grill for 2-3 minutes or until cheese melts.
  • Sprinkle with remaining ingredients and serve with lime wedges.