Serves
2
Prep Time
10 minutes
Cooking Time
10 minutes
Ingredients
- 250g packet frozen Birds Eye Ocean Selections Barramundi - Herb Salsa
- 1 tablespoon extra virgin olive oil
- 125g can Edgell Corn Kernels, drained
- 125g can Edgell Black Beans, drained and rinsed
- 1 small red onion, thinly sliced
- ½ x 500g packet frozen Birds Eye Cauliflower Veggie Rice
- 2 tablespoons chopped fresh coriander leaves
- Lime wedges, for garnish
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Method
STEP 1Cook frozen Birds Eye Barramundi following packet directions.
STEP 2
Meanwhile, heat oil in a non stick frypan over medium-high heat. Add Edgell Corn Kernels and Edgell Black Beans, cooking until lightly charred. Add onion and stir until softened.
STEP 3
Add frozen Birds Eye Veggie Rice and cook for 6 minutes or until steaming hot. Stir through coriander.
STEP 4
Divide veggie rice between serving bowls. Served garnished with lime wedges.
Tips
Use your favourite Birds Eye Veggie Rice flavour in this recipe.
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