Busy evenings call for simple, nourishing meals that don’t compromise on flavour. This One-Pan Enchilada Rice is packed with colourful vegetables, black beans and Quorn Chilled Pieces, bringing together warming Tex-Mex spices in a comforting family dinner that’s ready with minimal effort. Made with Quorn Chilled Pieces, which contain just three ingredients and no artificial ingredients, it’s an easy way to create a balanced meal that’s high in protein and a source of fibre. Better still, everything cooks in one pan, making it ideal for busy weeknights when you want something wholesome, satisfying and with very little mess!
A perfect family friendly meal, nutritionist, author and podcaster, Rhiannon Lambert says: “Busy family meals don’t need to be complicated to be nutritious. What I really like about this recipe is that its built around simple, familiar ingredients and shows how easy it can be to create a balanced meal that includes protein, fibre and plenty of vegetables, even on the busiest evenings.
“There can be so much confusion around meat alternatives and processed foods, so I think it’s really important to look beyond labels and consider the nutritional value of a product and how it fits into the diet as a whole. Quorn’s Chilled Pieces are incredibly versatile, and I’ve loved using them to create this family-friendly recipe, that is quick, satisfying and achievable during the week.”
Serves: 6
Prep: 10 minutes
Cook: 30 minutes
Ingredients:
1 tbsp extra virgin olive oil
300g Quorn Pieces
2 tsp smoked paprika, divided
2 tsp ground cumin, divided
Salt and black pepper
1 onion, finely diced
3 garlic cloves, crushed
2 bell peppers, diced
1 medium courgette, grated
100g chestnut mushrooms, finely chopped
1 tsp dried oregano
1 tsp ground coriander
1 tsp onion granules
500g passata
500ml vegetable stock
250g sweetcorn (fresh or frozen)
400g (1 tin) black beans, drained and rinsed
250g long-grain wholegrain or white rice
To finish:
125g mature Cheddar or mozzarella
To serve (optional:)
Fresh coriander
Lime wedges
Diced avocado
Greek yogurt
Pickled jalapeños
Method:
1. Heat the olive oil in a large ovenproof frying pan or shallow casserole over a medium-high heat.
2. Add the Quorn Pieces, 1 teaspoon smoked paprika, 1 teaspoon ground cumin and a generous pinch of salt and black pepper. Cook for 5-6 minutes until lightly golden, stirring occasionally so the spices coat the Quorn Pieces.
3. Push the Quorn Pieces to one side of the pan (or remove temporarily if easier). Add the onion and cook for 4-5 minutes until softened. Stir in the garlic, peppers, grated courgette and finely chopped mushrooms and cook for a further 5-6 minutes until the vegetables have softened and any excess moisture has evaporated.
4. Stir in the remaining 1 teaspoon smoked paprika, 1 teaspoon ground cumin, oregano, ground coriander and onion granules. Cook for 30 seconds until fragrant.
5. Pour in the passata and vegetable stock before stirring in the sweetcorn, black beans and rice. Mix well, ensuring the rice is evenly distributed throughout the pan.
6. Bring to a gentle simmer, then cover with a lid. Cook over a low heat for 18-20 minutes, stirring once halfway through, until the rice is tender and most of the liquid has been absorbed.
7. Remove the lid and stir through the lime juice.
8. Scatter over the Cheddar and mozzarella before placing under a hot grill for 3-5 minutes, until the cheese is bubbling and golden.
9. Finish with fresh coriander and serve with diced avocado, a dollop of Greek yoghurt, extra lime wedges and pickled jalapeños, if liked.
Monica Costa founded London Mums in September 2006 after her son Diego’s birth together with a group of mothers who felt the need of meeting up regularly to share the challenges and joys of motherhood in metropolitan and multicultural London. London Mums is the FREE and independent peer support group for mums and mumpreneurs based in London https://www.londonmumsmagazine.com and you can connect on Twitter @londonmums
