Mexican Beef Rice | Louise Arnold

Mexican Beef Rice

1 Review

This is all done in one pan, so there’s minimal washing up!

The rice cooks slowly in the liquid and then once the cheese is added and melts, you’re left with a delicious budget family meal.

2 Tblsp Olive Oil

1 Brown Onion; Peeled and Diced

3 Garlic Cloves; Crushed

500g Beef Mince

2 x 45g Packets Old El Paso Chilli Mix

1 Red Capsicum; Chopped

1 Green Capsicum; Chopped

1/3 Cup Tomato Paste

1 1/4 Cup Long Grain White Rice; Uncooked

2 Cobs Sweet Corn; Kernels Cut off

400g Can Black Beans; Drained

2.5 Cups Chicken Stock

1 Cup Green Eschallots/Spring Onions; Chopped

2 Cups Grated Tasty Cheese

Sour Cream; to serve

Avocado Slices; to serve

Corn Chips; to serve

Heat oil in a large pot over high heat. Add garlic and onion, cook 1 1/2 minutes until onion is translucent.

Add beef and cook, breaking it up as you go, until you no longer see raw meat (about 2 minutes).

Add El Paso Chili Spices packets and cook for 30 seconds.

Add capsicums and cook for 1 minute.

Add tomato paste and broth, stir to mix in.

Add rice, corn kernels and black beans.

Stir, bring to simmer then cover and lower heat to medium low (simmering gently). Cook 15 minutes.

Remove lid, quickly stir through Eschallots/Spring Onion and HALF the cheese.

Smooth top then sprinkle on remaining cheese. Cover and leave for 5 minutes just to melt cheese.

Remove from stove and serve immediately, topped with sour cream, avocado and corn chips.