One Pot Mexican Beef and Rice

Ingredients

• 454 gground beef
• To tasteolive oil
• 1 packettaco seasoning
• ½onion, diced
• 2 clovesgarlic, minced
• 1½ tspcumin
• ¼ tspsalt
• Pinchground black pepper
• 185 g (1 cup)basmati rice
• 1 canmild Ro-Tel, blended or pulsed until less chunky
• 1 cup (about 150 g)frozen sweetcorn
• 590 ml (2½ cups)chicken stock
• 1 handfulfresh coriander

Instructions

1. 1

   Brown the beef

   Brown the ground beef in a pot.

2. 2

   Drain the fat

   Pour off the excess fat from the pot.

3. 3

   Add the seasonings

   Add ½ chopped onion, 2 minced garlic cloves, the cumin, salt, pepper and taco seasoning.

4. 4

   Mix together

   Stir to combine.

5. 5

   Toast the rice

   Add the basmati rice and cook for 1–2 minutes.

6. 6

   Add the tomatoes

   Stir in 1 can of blended mild Ro-Tel.

7. 7

   Pour in stock

   Add 590 ml (2½ cups) chicken stock.

8. 8

   Add the sweetcorn

   Stir in 1 cup of frozen sweetcorn.

9. 9

   Bring to a boil

   Bring the mixture to a boil, stirring, then turn the heat to low.

10. 10

    Simmer gently

    Simmer for 25 minutes.

11. 11

    Check the rice

    Check that the rice is cooked through.

12. 12

    Stir in coriander

    Sprinkle over the fresh coriander and stir to combine.

13. 13

    Serve warm

    Spoon into warmed tortillas and add toppings as you like.

What is Mexican beef and rice?

This is a one-pot, Mexican-inspired meal rather than a traditional Mexican rice dish: seasoned beef cooks with rice, tomatoes and sweetcorn in a single pan. The taco seasoning, cumin and mild tomato-and-chilli mixture give it a savoury, gently spiced flavour.

Cooking the rice in the broth lets it absorb flavour as it softens, while the mince makes the dish hearty. The method keeps preparation simple and leaves fewer pans to wash.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 10g protein, 25g carbs, 11g fat.

The rice and sweetcorn provide most of the carbohydrates, while the beef contributes much of the protein and fat. Taco seasoning, stock and added salt are the main sources of sodium; balance a portion with fresh vegetables and choose toppings thoughtfully.

The key ingredients

Beef and seasoning: Ground beef gives the dish its savoury base, while taco seasoning and cumin bring the main spice notes. Draining excess fat after browning helps keep the finished rice from feeling greasy.

Rice and liquid: Basmati rice cooks directly in chicken stock and blended Ro-Tel. The blended tomatoes make the liquid less chunky and distribute their flavour through the pot.

Sweetcorn and coriander: Frozen sweetcorn adds pops of sweetness, and fresh coriander stirred in at the end brings a fresh finish.

Building flavour in the pot

Brown the beef first, then drain away the excess fat before adding the onion, garlic and seasonings. Stirring these together helps coat the meat evenly before the rice and liquid go in.

Give the rice 1–2 minutes in the seasoned mixture before adding the tomatoes and stock. Once the pot reaches a boil, reduce the heat to low so the rice can simmer rather than cook too vigorously.

How to tell when it is done

After 25 minutes of simmering, check that the rice is tender and has absorbed the cooking liquid. If it is still firm, continue cooking gently and check again; avoid turning the heat up sharply, which can catch the rice on the bottom.

Stir in the coriander once the rice is cooked. The finished mixture should be moist and spoonable, not soupy.

Serving ideas

Spoon the beef and rice into warmed tortillas, as suggested in the method, and add toppings of your choice. It also works served in bowls if you would rather skip the tortillas.

For a fresh contrast, serve with a crisp salad or chopped vegetables. Keep extra toppings separate so everyone can choose how much to add.

Timing and preparation

The stated total time is 40 minutes, including browning, preparation and the 25-minute simmer. Measure the rice and stock before starting so they are ready to add when needed.

Blend or pulse the mild Ro-Tel before cooking if you want a smoother tomato mixture. Keep the heat low during the simmer and use a pot with a close-fitting lid if available.

Recipe notes & tips

• Use a pot large enough to hold the rice, beef and cooking liquid without crowding.
• Drain the beef well before adding the onion and seasonings.
• Pulse the Ro-Tel briefly for a smoother texture, leaving a little texture if preferred.
• Stir as the mixture comes to a boil to prevent the rice from sticking.
• Keep the heat low during the 25-minute simmer and check the rice before serving.
• Warm tortillas just before serving so they are flexible for filling.

Variations

• More heat: Use a spicier tomato-and-chilli mix or add a little chilli with the seasonings.
• Fresh topping: Add chopped tomato or lettuce at the table for a crisp contrast.
• Cheesy finish: Scatter grated cheese over each serving while it is hot.
• Bean addition: Stir in drained beans near the end of cooking so they warm through.
• Herb swap: Use sliced spring onions instead of coriander if you prefer their flavour.

Common mistakes to avoid

• Skipping the drain: Excess beef fat can make the dish greasy; drain it after browning.
• High simmer heat: The rice may stick before it cooks; lower the heat once the pot boils.
• Too little liquid: The rice may remain firm; measure the 590 ml of stock accurately.
• Overcooking the rice: It can turn soft and mushy; check for tenderness after 25 minutes.
• Adding coriander too early: Its fresh flavour can fade; stir it in after the rice is cooked.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat until steaming hot, adding a splash of water or stock if the rice has become dry; stir well as it warms.

Frequently asked questions