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One Pot Mexican Beef and Rice

One Pot Mexican Beef and Rice

with a Cheesy Topping

Family Friendly
Read more

If we know one thing for sure, it’s that Mexican food will always be a crowd-pleaser. Its very nature encourages sharing and getting stuck in together, which is exactly why we love this one-pot dish. Finished with bubbling grilled cheese... what’s not to love?

Allergens:CelerySulphitesMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Garlic Clove

1 pack(s)

Red Kidney Beans

1 bunch(es)

Coriander

240 grams

Beef Mince

1 pot(s)

Mexican Spice

1 sachet

Tomato Puree

150 grams

Basmati Rice

1 pot(s)

Red Wine Jus Paste

(ContainsCelery, Sulphites)

2 block(s)

Cheddar Cheese

(ContainsMilk)

Not included in your delivery

350 milliliter(s)

Water for Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3301 kJ
Energy (kcal)789 kcal
Fat30.0 g
of which saturates14.0 g
Carbohydrate75 g
of which sugars5.0 g
Protein50 g
Salt2.73 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Saucepan
Spoon
Aluminum Foil
Frying Pan
Lid
Grater
Plate
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a colander. Roughly chop the coriander (stalks and all).

2

Heat a splash of oil in a large saucepan over medium-high heat. When hot, add the mince and cook until browned, 5-6 mins. Break the mince up with a spoon as it cooks. Stir in the garlic and Mexican spice and cook until fragrant, 1 minute more. Season with salt and pepper.

3

Lower the heat to medium and stir in the tomato puree, basmati rice, kidney beans and the water (see ingredients for amount).Stir in red wine jus paste until it has dissolved. Bring to the boil, then cover the pan with a lid or some kitchen foil.

4

Leave to cook for 15 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins (the rice will continue to cook in its own steam - don't look under the lid!). Meanwhile, grate the cheddar cheese.

5

Preheat your grill to high. Once the rice is cooked, remove the lid from the pan and season to taste with salt and pepper. Stir through half the coriander. Sprinkle on the cheese, then pop the pan under grill until the cheese is golden and bubbling, 2-3 mins.

6

Share the Mexican rice between your plates, top with the remaining coriander and enjoy!