One Pot Mexican Taco Rice
One Pot Mexican Taco Rice
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 tablespoon minced garlic
- 500 grams beef mince
- 1/3 cup tomato paste
- 1 tablespoon fajita or taco seasoning, or to taste
- 1 1/4 cups long grain white rice
- 2 1/2 cups chicken stock/broth
- 1 capsicum, chopped
- 400 grams corn kernels
- 400 grams black beans
- 2 cups shredded cheese
Instructions
- 1
Heat a large pot or pan over medium-high heat. Add the olive oil.
⏱️ 1 min
- 2
Add the chopped onion to the pot and sauté until softened, about 3-4 minutes.
⏱️ 4 min
- 3
Add the minced garlic and cook until fragrant, about 30 seconds.
⏱️ 1 min
- 4
Add the beef mince to the pot. Brown the mince, breaking it up with a spoon as it cooks, for about 5-7 minutes.
⏱️ 7 min
- 5
Once the mince is browned, drain any excess fat if necessary. Add the tomato paste and fajita or taco seasoning. Stir to combine and cook for 1 minute.
⏱️ 2 min
- 6
Add the long grain white rice to the pot and stir it into the mixture, ensuring it's well coated.
⏱️ 1 min
- 7
Pour in the chicken stock/broth.
⏱️ 1 min
- 8
Add the chopped capsicum, corn kernels, and black beans to the pot.
⏱️ 1 min
- 9
Stir all the ingredients together well to ensure even distribution.
⏱️ 1 min
- 10
Bring the mixture to a simmer, then cover the pot with a lid. Reduce the heat to low and let it simmer for 15 minutes, or until the liquid has been absorbed and the rice is cooked through.
⏱️ 15 min
- 11
Remove the lid and sprinkle the shredded cheese evenly over the top of the rice mixture.
⏱️ 1 min
- 12
Replace the lid and let it sit for 2-3 minutes until the cheese is melted and gooey.
⏱️ 3 min
- 13
Serve hot and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Mexican Taco Rice
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 tablespoon minced garlic
- 500 grams beef mince
- 1/3 cup tomato paste
- 1 tablespoon fajita or taco seasoning, or to taste
- 1 1/4 cups long grain white rice
- 2 1/2 cups chicken stock/broth
- 1 capsicum, chopped
- 400 grams corn kernels
- 400 grams black beans
- 2 cups shredded cheese
Instructions
- 1
Heat a large pot or pan over medium-high heat. Add the olive oil.
⏱️ 1 min - 2
Add the chopped onion to the pot and sauté until softened, about 3-4 minutes.
⏱️ 4 min - 3
Add the minced garlic and cook until fragrant, about 30 seconds.
⏱️ 1 min - 4
Add the beef mince to the pot. Brown the mince, breaking it up with a spoon as it cooks, for about 5-7 minutes.
⏱️ 7 min - 5
Once the mince is browned, drain any excess fat if necessary. Add the tomato paste and fajita or taco seasoning. Stir to combine and cook for 1 minute.
⏱️ 2 min - 6
Add the long grain white rice to the pot and stir it into the mixture, ensuring it's well coated.
⏱️ 1 min - 7
Pour in the chicken stock/broth.
⏱️ 1 min - 8
Add the chopped capsicum, corn kernels, and black beans to the pot.
⏱️ 1 min - 9
Stir all the ingredients together well to ensure even distribution.
⏱️ 1 min - 10
Bring the mixture to a simmer, then cover the pot with a lid. Reduce the heat to low and let it simmer for 15 minutes, or until the liquid has been absorbed and the rice is cooked through.
⏱️ 15 min - 11
Remove the lid and sprinkle the shredded cheese evenly over the top of the rice mixture.
⏱️ 1 min - 12
Replace the lid and let it sit for 2-3 minutes until the cheese is melted and gooey.
⏱️ 3 min - 13
Serve hot and enjoy!
⏱️ 1 min