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One Pot Mexican Beef and Rice
One Pot Mexican Beef and Rice

One Pot Mexican Beef and Rice

with Cheesy Topping

Recipe Development Team
Recipe Development TeamPublished on October 28, 2020
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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
Allergens:
Sulphites
•Milk

The quantities provided above are averages only.

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 war 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.

Total40 minutes
Active 10 minutes
DifficultyMedium

Ingredients

serving amount

240 grams

British Beef Mince

1 pot(s)

Mexican Spice

1 carton(s)

Red Kidney Beans

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

150 grams

Basmati Rice

30 grams

Tomato Puree

2 unit(s)

Garlic Clove**

60 grams

Mature Cheddar Cheese

(Contains: Milk)

pot(s)

Mexican Style Spice Mix

1 bunch(es)

Coriander

Not included in your delivery

350 milliliter(s)

Water for the Rice

Nutritional information

Energy (kJ)3385 kJ
Energy (kcal)809 kcal
Fat32.2 g
of which saturates15.7 g
Carbohydrate81.4 g
of which sugars7 g
Dietary Fibre8.8 g
Protein52 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

Prep Time
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).

Brown the Beef
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. 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.

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

Simmer
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.

Grill til Golden!
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.

Serve
6

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

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