One-Pot Mexican Rice
Created by ImPat on October 14, 2020
- Servings: 4
- Prep Time: 20m
- Cook Time: 35m
- Recipe #35846
Ingredients
- 1 tablespoon olive oil (extra virgin)
- 1 brown onion, finely chopped
- 1 red capsicum (small and finely chopped)
- 400 grams lean ground beef
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1/4 teaspoon cayenne pepper (pinch specified)
- 170 grams dry rice (long-grain rice, white, 1 1/2 cups specified)
- 3 cups low-sodium chicken stock
- 2 tomatoes, diced (large tomatoes)
- 400 grams black beans (drained and rinsed)
- 125 grams corn kernels (drained)
- 1/3 cup coriander sprigs (fresh cilantro)
- 1 avocado, small and sliced
- 1/3 cup Greek yogurt (Greek-style yoghurt, plain)
- Lime wedges, to serve
How to Make
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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.
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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.
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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.
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Step 4: Top rice with coriander and avocado and serve with yoghurt and lime wedges.
Nutritional Facts
- 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