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    Quorn Fajitas With Saffron Rice

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    Quorn Fajitas With Saffron Rice

    I like fajitas because they are good for special occasions and fun to cook, says Willoughby. I like to eat them until my tummy is so full it hurts.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Makes: 8


    • 2 avocados, halved and stoned
    • A squeeze of lemon juice
    • 2 tbsp olive oil
    • 1 red onion, chopped
    • 150g short grain rice (eg arborio)
    • 300ml vegetable stock
    • ¼ tsp saffron
    • 25g butter
    • 350g chicken-Style Quorn pieces
    • 2 garlic cloves, crushed
    • 2 tsp spice mix (such as Old El Paso)
    • 1 onion, sliced
    • 1 red pepper
    • 1 green pepper
    • 8 flour tortillas
    • 142ml carton soured cream, to serve


    1. Make the guacamole: scoop out the flesh of the avocado and mash in a bowl with some salt and pepper and a little lemon juice. Cover with clingfilm and set aside.
    2. Next make the rice. Heat 1 tbsp oil in a frying pan and cook the red onion for 3–4 minutes till softening. Add the rice, stir for 30 seconds, then add the stock and saffron and bring to the boil, seasoning well with salt and pepper. Cover, then turn down to a simmer for 10–12 minutes till the water has been absorbed. Add the butter and replace the lid. Set aside for 5 minutes, then stir in the butter.
    3. While the rice is cooking, make the fajitas. Heat 1 tbsp oil in a frying pan, and add the Quorn, garlic and spice mix. Fry briskly for 2–3 minutes till lightly golden. Add the sliced onion and peppers and stir for 3–4 minutes, till the veg has softened. Warm the tortillas in the oven, spread each with a spoonful of sour cream and one of guacomole, and fill with the vegetables and the Quorn. Serve with the rice.

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