One-Pot Mexican Rice

4
Servings
20m
Prep Time
35m
Cook Time
55m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • 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.

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