One-pot Burrito Rice

Heat the oil in a wide shallow saucepan over a medium heat. Add the onion, capsicums and a big pinch of salt and cook for 5 minutes, or until softened. Add the garlic and cook for another minute.

Add the veggie mince or textured vegetable protein and fry, breaking it up into small bits if using veggie mince. Add the chilli powder, ground cumin, ground coriander, ground cinnamon, sweet paprika, and dried oregano, and cook for 30 seconds. Then stir through the diced tomatoes and cook over a medium–low heat for 5 minutes.

Add the rice and stir to coat in the spiced tomato mixture, then add the corn and black beans.

Pour over the stock and stir to combine. Bring the mixture to the boil, then reduce the heat to the lowest setting and cook, covered, for 20–25 minutes, or until all the liquid has been absorbed.

Remove the lid and stir through the sliced spring onions and half the shredded cheese. Shake the pan to even out the rice, then sprinkle over the remaining cheese. Cover with the lid once again and leave for 1 minute to melt the cheese.

Finish with the avocado, coriander and extra spring onion and serve with lime wedges. If you really want to go all out, add some corn chips and a drizzle of hot sauce.