• Finely chop garlic. 
• In a medium saucepan, heat half the butter
with a dash of olive oil over medium heat. 
Cook garlic until fragrant, 1-2 minutes. 
• Add jasmine rice, the water and a generous 
pinch of salt, stir, then bring to the boil. Reduce 
heat to low and cover with a lid. 
• Cook for 12 minutes, then remove from heat 
and keep covered until rice is tender and water is 
absorbed, 10-15 minutes. 
TIP: The rice will finish cooking in its own steam so 
don’t peek! 

• Meanwhile, drain and rinse red kidney beans. 
• Roughly chop tomato, cucumber and 
coriander. Thinly slice capsicum. Thinly slice 
onion (see ingredients). 

• Heat a large frying pan over medium-high heat 
with a drizzle of olive oil. Cook capsicum and 
onion until tender, 4-5 minutes. 
• Add red kidney beans and All-American spice 
blend and cook, stirring, until coated and 
fragrant, 1-2 minutes. 

• Add enchilada sauce, the brown sugar, 
remaining butter and a splash of water and stir 
until heated through, 1-2 minutes.

• Meanwhile, in a medium bowl, combine tomato, 
cucumber, coriander and a drizzle of white 
wine vinegar and olive oil. Season to taste with 
salt and pepper.

• Divide garlic rice between bowls. Top with saucy 
Mexican beans. 
• Top with salsa and shredded Cheddar cheese. 
Dollop with sour cream to serve. Enjoy!