One-pot Mexican rice with beef mince, vegetables and cheddar
Recipe for an easy and tasty one-pot Mexican rice dish.
Servings 4 people
Ingredients
- 500 g beef mince
- 300 ml rice - I used parboiled (easy-cook) rice
- 250 g cherry tomatoes, halved
- 2 peppers, cut into small dice
- 1 onion, finely chopped
- 2 spring onions, finely sliced
- 4 cloves garlic, grated or crushed
- 5-10 slices pickled jalapeños - start with 5 and adjust to taste
- 1 tin kidney beans
- 200 g grated cheddar
- 700 ml stock - beef, chicken or vegetable
- 3 tbsp tomato purée
- 2-3 tbsp Mexican seasoning or taco seasoning mix
- Salt and pepper
- Oil
- Crème fraîche, lime and, if you like, a little finely chopped parsley or coriander for the top
- A small tin of sweetcorn, if you like - can be left out
Instructions
- Rinse the rice thoroughly and leave it to drain in a sieve.
- Heat a good glug of oil in a deep frying pan and brown the mince well, then season with salt and pepper.
- Add the onion, peppers, spring onions and garlic and cook until the onion is soft and translucent.
- Add the jalapeños and Mexican seasoning and fry for a minute or so.
- Add the tomato purée, heat through, then add the tomatoes, rice and stock - start with 500 ml of stock.
- Let the dish simmer over a low to medium heat, stirring regularly. Add more stock as you go; the dish shouldn't be wet, but there must be enough liquid for the rice to cook through. 3 minutes before the rice is done, stir in the kidney beans.
- Once the rice is tender, turn off the heat and fold the cheese through the dish.
- Season to taste with salt and pepper, and top the rice with ice-cold crème fraîche, lime and, if you like, a little finely chopped parsley or coriander.Serve with a bowl of crisp tortilla chips on the side, if you like.