A few store-cupboard cheats mean this recipe is ready in minutes - but tastes like it took much longer
- Serves: 1
- Preparation time: 5 minutes
- Cooking time: 15 minutes
- 1 tbsp rapeseed oil
- 1 corn tortilla
- 50g roasted red peppers from a jar, chopped
- 50g tinned sweetcorn
- ½ red onion, finely chopped
- Small bunch fresh coriander, chopped
- Grated zest 1 lime and juice ½ lime
- ½ tsp smoked paprika
- 3 tbsp soured cream
- 140g pouch Tilda basmati rice (we used the black bean, jerk and coconut pouch but any other same-size, ready-cooked rice or grain pouch would work)
- ½ ripe avocado, sliced
- Heat the oil in a large frying pan over a medium heat. Cut the tortilla in half, then into strips about 1cm wide. Fry in the pan, turning once, for three to four minutes until golden and crisp. Set aside on kitchen paper to drain.
- Make a salsa by mixing the red peppers, sweetcorn, onion, most of the coriander and the lime juice in a bowl, then season with salt and pepper. In a separate small bowl, stir the lime zest and paprika into the soured cream.
- Empty the pouch of pulses into a serving bowl and mix in half the salsa and half the tortilla strips. Top with the sliced avocado and the rest of the salsa and tortilla strips, then drizzle over the spiced soured cream and scatter with the remaining coriander.
Tip: Substitute any same-size ready-cooked rice or grain pouch for the Tilda one.