One Pan Mexican Beef Rice
One Pan Mexican Beef rice
Recipe Type: Entree
Cuisine: Mexican
Author: Caroline Artiss
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 4
This is a one pot dish, so everything for the meal goes in and cooks together. You can change what meat you like to whatever you have available or prefer? This dish goes very well with pork, chicken, or an even healthier version would be lean ground turkey mince. You can even use chunks of beef instead of ground beef, but you’ll just have to cook it longer so the beef is nice and tender before adding the rice in!
Ingredients
Sauce:
1 onion chopped into quarters
4 cloves garlic
3 – 4 jalapenos, de seeded – (this depends on your spice level- FYI if you can get jalapenos in adobo sauce even better!)
1 tbsp smoked paprika
1 tsp cayenne pepper
2 tsp oregano
1 x large handful fresh coriander / cilantro – plus extra for serving
1 tbsp honey
1 tbsp white wine vinegar
1 tin tomatoes
½ cup water
Other Ingredients
1 tin black beans / or kidney beans / Sweetcorn
½ red pepper cut into cubes
½ yellow pepper cut into cubes
500g Lean ground beef
400g long grain rice / = 1 tin’s worth of rice
1 ½ tins of water
1 beef stock cube
2 tbsp olive oil
salt / pepper
Instructions
Blend together all the ingredients for the sauce using a blender until you have a smooth paste
Heat the oil in a large pan, and brown the mince, add the sauce and beans and cook on a low heat
Approx 20 minutes stirring occasionally
The mixture will reduce and get thick, you can add a bit of water to make sure it doesn’t dry out completely
Add the uncooked rice, water, beef stock and peppers, season with salt and pepper
Give a good stir around and leave to cook for a further 15 mins on a very low heat with a lid on
The sauce and rice will be cooked together
Serve hot with a sprinkle of coriander, and maybe some extra sour cream, avocado and a salad