2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1 medium red capsicum, de-seeded and finely diced
1 tin diced tomatoes (400g)
2 tablespoons tomato paste
1 tin red kidney beans, drained and rinsed
1 cup cooked cold rice
Salt and pepper
Directions to Cook:
Finely dice onion and capsicum. Drain and rinse kidney beans and set aside.
Heat oil in large pan over medium heat. Add onion and capsicum and sauté until tender (3-4 minutes). Add garlic, cook further 1 minute. Stir through tomatoes, tomato paste and kidney beans. Bring to the boil, stirring. Reduce heat and simmer for 10-15 minutes or until sauce has thickened slightly.
Add rice to mixture. Stir through 2-3 minutes or until rice is heated through.
Warm taco shells in oven. Spoon mixture into shells. Top with chopped lettuce, grated carrot, diced cucumber and diced tomato. Top with a dollop of sour cream and guacamole.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.