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One Pot Mexican Beef and Rice

One Pot Mexican Beef and Rice

with Cheesy Topping

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We love good One Pot Mexican Beef & Rice with Cheese and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:Family Friendly

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)


1 pack(s)

Red Kidney Beans

1 bunch(es)


240 grams

Beef Mince

1 pot(s)

Mexican Spice

1 sachet

Tomato Puree

150 grams

Basmati Rice

1 pot(s)

Red Wine Stock Paste


2 block(s)

Mature Cheddar Cheese


Not included in your delivery

350 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3274 kJ
Energy (kcal)783 kcal
Fat30.0 g
of which saturates14.0 g
Carbohydrate77 g
of which sugars8.0 g
Protein47 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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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).


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. IMPORTANT: The mince is cooked when it is no longer pink in the middle. Stir in the garlic and Mexican spice and cook until fragrant, 1 minute more. Season with salt and pepper.


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 stock pot until it has dissolved. Bring to the boil, then cover the pan with a lid or some kitchen foil.


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.


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.


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