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One-pot Mexican rice
One-pot Mexican rice
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Make a quick one-pot Mexican rice dinner using pantry staples for busy school nights.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 small red capsicum, finely chopped
  • 400g lean beef mince
  • 2 garlic cloves, crushed
  • 5.00 gm ground cumin
  • 2 tsp dried oregano
  • Pinch of cayenne pepper
  • 300.00 gm white long-grain rice
  • 765.00 gm salt reduced chicken style liquid stock
  • 2 large tomatoes, diced
  • 400g can black beans, drained, rinsed
  • 125g can corn kernels, drained
  • 82.50 ml fresh coriander sprigs
  • 1 small avocado, sliced
  • 82.50 ml plain Greek-style yoghurt
  • Lime wedges, to serve
Instructions:
  • In a large, heavy-based frying pan over medium-high heat, heat oil. Add onion and cook for 5 minutes until softened. Stir in capsicum and cook for 2 minutes. Add mince and cook for 5 to 6 minutes until browned while breaking up lumps with a wooden spoon. Stir in garlic, cumin, oregano, and cayenne pepper, and cook for 1 minute until fragrant. Finally, add rice and cook for 1 more minute while stirring.
  • Pour in flavorful stock, watch as the pot comes to a lively boil, then lower the heat and cover with a lid. Let it simmer gently for 18 to 20 minutes until the rice is perfectly tender and has soaked up all the goodness. Remove from heat and delicately fluff the rice with a fork to separate the grains. Gently fold in the vibrant tomato, hearty beans, and sweet corn. Allow the dish to sit covered for 5 minutes before serving.
  • Garnish rice with fresh coriander and creamy avocado. Accompany with a dollop of yogurt and lime wedges for a burst of flavor.

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