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Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
What you'll need
Cooking pot | Salt | Chopping board | Knife | Strainer | Cooking pan | Oil | Black pepper | Wooden spoon | Mixing bowl
Cooking Instructions
Ingredients
Step 5 : Prep the Salsa
Quarter cherry tomatoes, chop coriander, squeeze lime juice into a bowl, and dice avocado. Combine these with salt, black pepper, and black olives for garnish.
180 g Basmati Rice
400 ml Water for Rice
7 g Garlic
120 g Red Onion
125 g Button Mushroom
120 g Fresh Tomato
400 g Red Kidney Beans
5 g Brown Sugar
2 g Smoked Paprika
10 g Fajita Seasoning
2 g Cumin Powder
200 ml Home Made Vegetable Stock
60 g Red Cherry Tomato
240 g Avocado
5 g Coriander Leaves
65 g Lime
20 g Black Olives
Allergens
Step 1 : Cook the Rice
Rinse the rice until clear. Boil the salted water, add rice, cook uncovered for 1 minute, then cover and simmer on low for 12 minutes. Set aside, covered.
Nutritional Information
Energy (kJ/kcal)
722
Protein (g)
22
Carbohydrates (g)
124
Fibers (g)
22
Sugar
10
Fats (g)
25
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
Step 3 : Sauté the Mushrooms
Sauté mushrooms in a pan with oil over medium heat for 5 minutes. Add smoked paprika, onion, garlic, salt, black pepper, tomato, sugar, cumin, and fajitas seasoning, and cook for 3 minutes.
Step 2 : Prep the Ingredients
Chop garlic and red onion, quarter mushrooms, dice tomato, and rinse red kidney beans.
Step 4 : Simmer the Sauce
Add vegetable stock, simmer for 3 minutes, add beans, salt, and black pepper to taste, and simmer for 5 more minutes.
Step 6 : Serve and Enjoy!
Serve rice with mushroom mixture and avocado salsa on the side.
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