One Pot Mexican Mince & Rice

Sautee

1 tbsp Olive Oil

1 Brown Onion, Diced

500 g Lean Beef Mince

1 Diced Red Capsicum

Spice Mix

1 tsp Garlic Powder

2 tsp Smoked Paprika

2 tsp Ground Cumin

0.25 tsp Cayenne Pepper

2 tsp Salt Flakes

1 tsp Freshly Ground Black Pepper

2 tsp Chicken Stock Powder

Bake

1 cup Raw Medium Grain Rice

2 Tbsp Tomato Paste

1 Cooked Brown Lentils (1 Can, drained)

1 Sweet Corn Kernels (1 Can, drained)

430 ml Water (1 & 3/4 Cups)

Serve

3 Sliced Spring Onions

80 g Light Sour Cream

Preheat your oven to 180°C.

Heat a 3L cast iron pot over a medium high heat, add the olive oil and sautee the onion until softened and golden. Add the mince and cook until all the liquid has evaporated and the meat gets a chance to brown properly.

Add the capsicum and spice mix ingredients and cook for a further two minutes.

Turn the stove off, add all of the bake step ingredients and combine well. Cover with Lid (Or Foil if required) and transfer to the oven.

Bake Covered 25mins, then uncovered for a further 15mins

Remove from Oven, top with Sliced Spring Onions then re-cover and rest for 10mins before fluffing up the rice and mixing through the spring onions.

Serve in individual bowls topped with Sour Cream.

Nutrition Facts

0 servings

Serving size

1 Bowl

Amount per serving
Calories614

% Daily Value *
Total Fat 22.7g30%
Total Carbohydrate 66.7g25%

Dietary Fiber 7.6g28%

Total Sugars 9.6g
Protein 38.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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One Pot Mexican Mince & Rice