Slow-cooker veggie fajita rice bowl (V)

Serves 4, kcals 477

• 4 red peppers, deseeded and thinly sliced

• 2 red onions, thinly sliced

• 6 large garlic cloves, grated or crushed

• 3 sweet potatoes, peeled and cut into 1cm cubes

• 2 x 400g cans of kidney beans, drained

• 1 tbsp tomato purée​

• 1 tsp ground coriander

• 1–2 tsp cayenne pepper

• 2 tsp smoked paprika

• 1 tsp ground cumin

• 2 tsp chilli sauce

• 300g cooked brown rice

• soured cream, to serve (optional)

• lime wedges, to serve (optional)

• slaw, to serve (optional)

• guacamole, to serve (optional)

• grated Cheddar, to serve (optional)

• thinly sliced red chilli, to serve (optional)

1. Put all the ingredients except the rice in the slow-cooker.

2. Season with 1 tsp of salt and plenty of black pepper; stir well. Put the lid on and cook on high for 4 hrs until the veg is completely tender.

3. Season with pepper to taste and add 100ml water for the sauce, if desired.

4. Serve cooked brown rice and, if you like, some soured cream, lime wedges, slaw, guacamole, grated Cheddar and sliced chilli for the whole family to make their own fajita rice bowl at the table.

https://realfood.tesco.com/recipes/slow-cooker-veggie-fajita-rice-bowl.html