Mexican sizzler

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Mexican sizzler combines spiced rice, quinoa patties and colourful vegetables into a generous hot-plate meal. It tastes warm, smoky and lively, with enough texture and freshness to keep each bite interesting.

Serves: 4 people

Preparation time: 25 min

Ingredients

• Cooked Mexican-style rice – 3 cups
• Quinoa – 1 cup, cooked
• Black beans – 1 cup
• Corn – 1 cup
• Bell peppers – 2
• Onion – 1
• Tomatoes – 2
• Cheddar – 75 g
• Cumin – 1 tsp
• Smoked paprika – 1 tsp
• Chilli flakes – to taste
• Lime – 1
• Coriander – 1 handful
• Oil – as needed
• Salt – to taste

Method

step 1
Mix the cooked quinoa with black beans, a little onion, cumin, paprika and salt, then shape into small patties. Chill briefly if needed, because firmer patties hold together much better in the pan.
step 2
Pan-fry the patties until crisp on both sides. Meanwhile, warm the Mexican-style rice and keep it fluffy so it can spread nicely across the platter.
step 3
Sauté the peppers, corn and onion quickly over high heat. Add chopped tomatoes only at the end so they soften slightly without turning the vegetables wet.
step 4
Arrange the rice on a hot sizzler plate, add the quinoa patties and vegetables, then finish with grated cheddar, coriander and a squeeze of lime.
step 5
Serve while the cheese is just beginning to melt. The balance of smoky spice, lime freshness and crunchy patties is what gives this platter its character.