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

One Pot Mexican Beef and Rice

with Cheesy Topping

.

Tags:
Family Friendly
Spicy
Allergens:
Sulphites
Milk

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.

Preparation Time40 minutes
Cooking time10 minutes
DifficultyMedium

Ingredients

serving amount

240

Beef Mince

1

Mexican Spice

1

Red Kidney Beans

28

Red Wine Stock Paste

(Contains Sulphites)

150

Basmati Rice

30

Tomato Puree

2

Garlic Clove

60

Mature Cheddar Cheese

(Contains Milk)

Mexican Style Spice Mix

1

Coriander

Not included in your delivery

350

Water for the Rice

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Nutritional information

Energy (kcal)783 kcal
Energy (kJ)3274 kJ
Fat30 g
of which saturates14 g
Carbohydrate77 g
of which sugars8 g
Protein47 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

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. 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!