One-Pot Mexican Rice

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian."

Original recipe yields 4 servings


  • Serving Size: 1 (615.4 g)
  • Calories 1032.2
  • Total Fat - 29.8 g
  • Saturated Fat - 8 g
  • Cholesterol - 89.7 mg
  • Sodium - 249.3 mg
  • Total Carbohydrate - 133.8 g
  • Dietary Fiber - 24.4 g
  • Sugars - 6.5 g
  • Protein - 59.6 g
  • Calcium - 203.7 mg
  • Iron - 11.1 mg
  • Vitamin C - 17 mg
  • Thiamin - 1.2 mg

Step 1

Heat oil in a large, heavy-based frying pan over medium-high heat and add onion and cook for 5 minutes or until softened and then add capsicum and cook for 2 minutes and now add mince and cook, breaking up lumps with a wooden spoon, for 5 to 6 minutes or until browned and then add garlic, cumin, oregano and cayenne pepper and cook, stirring, for 1 minute or until fragrant, now add rice and cook, stirring, for 1 minute.

Step 2

Add stock and bring to the boil, reduce heat to low and cover with lid and simmer for 18 to 20 minutes or until rice is tender and liquid is absorbed.

Step 3

Remove from heat and fluff rice with a fork to separate grains. and then stir in tomato, beans and corn and let sand, covered, for 5 minutes.

Step 4

Top rice with coriander and avocado and serve with yoghurt and lime wedges.

Tips & Variations

No special items needed.



One of the best Mexican bowls I’ve had. Easy to put together. Thanks so much for sharing

review by:
(23 Dec 2020)

Daily Inspiration

This recipe is really tasty and it makes quite a bit. At the last minute, I decided to make this vegetarian and left off the ground beef. Otherwise, made as directed and added a couple of tbsp. tomato paste as well. I have enough rice leftover to add ground beef to this dish as directed.

(5 Nov 2020)