This is an interesting vegetarian recipe based on a Latin-American meal called Calabasitas. I've changed the recipe but it still has the same tasty combination of mild flavours, vegetables and a hint of spice!
4 cups cooked rice (or 1 1/2 cups uncooked rice)
2 zucchini, finely sliced
1 large red capsicum, cut into quarters and finely sliced
1 brown onion, cut into quarters and finely sliced, or 1 bunch spring onions
190g tin champignons pieces and stems, or a handful of fresh mushrooms finely sliced
1 avocado chopped into squares
1/2 cup shredded cheese (ideally swiss or similar mild cheese, but any will be ok)
1 teaspoon Outback Pride Tanami Fire
1 tbsp olive oil
1 tbsp butter
Melt the butter and oil in a saucepan over medium-high heat. Saute the onion, capsicum and zucchini until soft.
Meanwhile, reheat or cook the rice.
In a separate bowl, combine the avocado, cheese and Tanami Fire.
Remove the saucepan from the heat and stir in the cheese mixture. Quickly add the cooked rice and stir to combine with the vegetables and cheese. Serve with a little extra cheese and a sprinkle of Tanami Fire.