Ingredients:
2 x 250g microwave pre-cooked brown rice in sachets
1 x 400g tinned tomatoes
1 x jar of hot Mexican salsa
1 x 400g tin of black beans or mixed beans
1 onion, peeled and roughly diced
1 tablespoon jalapeños, drained and chopped
12 black olives, diced
125g grated Cheddar cheese
1/2 x 120g packet of tortilla chops, crushed
Method:
- Slow-Cooker: Add everything but the tortilla chips and cheese to the slow cooker. Stir well and cook on low for 3hrs or high for 1 1/2 hours.
2. Add the tortilla chips and cheese and cook on high for at least a further 30 minutes. Serve topped with any of the following: extra tortilla chips, sour cream, salsa, cheese, spring onions and/or guacamole.
3. Conventional oven cooking: Instead of cooking in the slow cooker, mix all the ingredients, except the crushed tortilla chips together in a large bowl and spoon them into an oven proof dish; bake in a preheated oven 200C/400F/Gas make 6 for 30 minutes. Then sprinkle the crushed tortilla chips over the top and serve with accompaniments as shown above.
