recipes_Australia_June_2017

28 recipes+ JUNE 2017

Both kids and grown-ups will love these crunchy dishes

that add a fun factor to family mealtimes

Corn chip creations

400g turkey breast fillet, cut into

1.5cm-thick slices

1 tablespoon vegetable or olive oil

2 green onions, thinly sliced

1/3 bunch coriander, stalks chopped,

leaves reserved

1 cup white long-grain rice

420g can red kidney beans, rinsed

35g sachet taco seasoning

2½ cups boiling water

2 large salt-reduced chicken stock cubes

50g tortilla strips

1 avocado, coarsely chopped

Lime, to serve (optional)

1 Combine the turkey, oil, onion and

coriander stalks in a shallow glass dish.

Cover with plastic food wrap; chill for

30 minutes to marinate.

2 Preheat oven to 180ºC/160ºC fan-forced.

Combine rice, beans and taco seasoning in

a large ovenproof frying pan. Pour in the

boiling water and crumbled stock cubes;

stir to combine. Bring to the boil over

moderate heat. Cover tightly with a lid;

bake for 20 minutes.

3 Arrange turkey mixture over top of rice.

Bake, covered, for a further 10 minutes or

until liquid is absorbed and rice is tender

(craters appear on surface). Stand, covered,

for 5 minutes (don’t lift lid). Top with tortilla

strips, avocado and reserved coriander

leaves. Serve with lime (if using).

Mexican Rice & Bean Turkey Bake

SERVES 4 PREP 10 minutes + 30 minutes to marinate COOK 30 minutes COST $3.50 a serve