One-Pot Mexican Rice

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian."

Original is 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 by Step Method

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.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting ground beef, look for a leaner option with a lower fat content.
  • When selecting tomatoes, choose ones that are ripe and have an even texture.

  • Substitute ground beef with ground turkey - The benefit of this substitution is that turkey is a leaner meat, so it is a healthier alternative. The thinking behind this substitution is to reduce the amount of saturated fat in the dish.
  • Substitute Greek yogurt with sour cream - The benefit of this substitution is that sour cream is creamier and richer in flavor, making the dish more flavorful. The thinking behind this substitution is to add more depth to the dish.

Vegetarian Variation Replace the ground beef with a plant-based protein such as tofu, tempeh, or seitan. Use vegetable stock instead of chicken stock. Omit the Greek yogurt and use a vegan alternative such as coconut yogurt.

Mexican Street Corn Salad - This simple and delicious side dish is the perfect accompaniment to One-Pot Mexican Rice. Made with fresh corn, creamy mayo, and a hint of chili powder and lime juice, this salad adds a zesty flavor to the meal and is sure to be a hit with everyone at the table!

: Mexican Guacamole:

This creamy and delicious guacamole is the perfect accompaniment to the Mexican Street Corn Salad. Made with ripe avocados, diced tomatoes, cilantro, and a hint of lime juice, this guacamole adds a creamy, tangy flavor to the meal and is sure to be a hit with everyone at the table!


Q: Can I use other types of rice for this recipe?

A: Yes, you can use other types of rice for this recipe, such as basmati or jasmine rice. However, you may need to adjust the cooking time accordingly.

Q: Can I use canned beans for this recipe?

A: Yes, you can use canned beans for this recipe. Just make sure to rinse and drain them before adding them to the dish.

2 Reviews


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)

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Fun facts:

The cumin spice used in this recipe is a popular ingredient in Mexican cuisine, and is believed to have originated in Egypt in the Mediterranean region in the second millennium BC.

The avocado used in this recipe is native to Mexico and Central America, and was a favorite of the Aztecs. It was even referred to as the 'fruit of the gods' by the Aztecs.