One Pot Mexican Beef and Rice

Name: One Pot Mexican Beef and Rice with Cheesy Topping
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 240 British Beef Mince; 1 Mexican Spice; 1 Red Kidney Beans; 28 Red Wine Stock Paste; 150 Basmati Rice; 30 Tomato Puree; 2 Garlic Clove; 60 Mature Cheddar Cheese; Mexican Style Spice Mix; 1 Coriander; 350 Water for the Rice

with Cheesy Topping

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Tags:

Family Friendly

•Spicy

Allergens:

Sulphites

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes

Cooking time10 minutes

DifficultyMedium

Ingredients

serving amount

240

British Beef Mince

Mexican Spice

Red Kidney Beans

Red Wine Stock Paste

(Contains Sulphites)

150

Basmati Rice

Tomato Puree

Garlic Clove

Mature Cheddar Cheese

(Contains Milk)

Mexican Style Spice Mix

Coriander

Not included in your delivery

350

Water for the Rice

Nutritional information

Energy (kcal)783 kcal

Energy (kJ)3274 kJ

Fat30 g

of which saturates14 g

Carbohydrate77 g

of which sugars8 g

Protein47 g

Salt3.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

PDF

Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a colander. Roughly chop the coriander (stalks and all).

Heat a splash of oil in a large saucepan over medium-high heat. When hot, add the mince and cook until browned, 5-6 mins. Break the mince up with a spoon as it cooks. Stir in the garlic and Mexican spice and cook until fragrant, 1 minute more. Season with salt and pepper.

Lower the heat to medium and stir in the tomato puree, basmati rice, kidney beans and the water (see ingredients for amount).Stir in red wine stock pot until it has dissolved. Bring to the boil, then cover the pan with a lid or some kitchen foil.

Leave to cook for 15 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins (the rice will continue to cook in its own steam - don't look under the lid!). Meanwhile, grate the cheddar cheese.

Preheat your grill to high. Once the rice is cooked, remove the lid from the pan and season to taste with salt and pepper. Stir through half the coriander. Sprinkle on the cheese, then pop the pan under grill until the cheese is golden and bubbling, 2-3 mins.