One-pan Mexican beef & black bean rice

INGREDIENTS

1 tbsp extra virgin olive oil

1 brown onion, diced

2 garlic cloves, minced

500g lean beef mince

1 red capsicum, diced

1 yellow capsicum, diced

30g taco spice (I used salt-reduced)

2 cups cooked black rice

400g canned diced tomatoes

400g canned black beans, rinsed and drained

½ cup beef stock

Salt and pepper to taste

Garnish with fresh coriander

Serve with lime wedges.

Optional extras: avocado, Greek yoghurt and grated cheese

Heat the oil in a large frying pan over medium heat. Add the onion and garlic, and cook for 2–3 minutes, until softened.
Add the mince and cook until browned, breaking it up with a wooden spoon as it cooks.
Stir in capsicum, corn, and taco spice. Cook for 2 minutes to toast the spices and soften the vegetables.
Add rice, beans, tomatoes, and stock. Stir well, then reduce the heat and simmer for 5–6 minutes, until the mixture becomes thick and heated through.
Garnish with coriander and serve with lime wedges, avocado, grated cheese, and a dollop of Greek yoghurt.

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Heat the oil in a large frying pan over medium heat. Add the onion and garlic, and cook for 2–3 minutes, until softened.
Add the mince and cook until browned, breaking it up with a wooden spoon as it cooks.
Stir in capsicum, corn, and taco spice. Cook for 2 minutes to toast the spices and soften the vegetables.
Add rice, beans, tomatoes, and stock. Stir well, then reduce the heat and simmer for 5–6 minutes, until the mixture becomes thick and heated through.
Garnish with coriander and serve with lime wedges, avocado, grated cheese, and a dollop of Greek yoghurt.

Looking for recipe development for your brand? I create nutrition-led recipes for food brands, media and businesses.

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