One-Pot Mexican Beef Mince

  • 10min prep
  • 25min cook
  • 4 Servings


  • 2 teaspoons extra virgin olive oil

  • 1 red onion, halved, sliced

  • 1 red capsicum, chopped

  • 1 green capsicum, chopped

  • 2 garlic cloves, crushed

  • 2 teaspoons smoked paprika

  • 2 teaspoons dried oregano

  • 1 teaspoon ground cumin

  • 500g lean beef mince

  • 2 tablespoons no-added-salt tomato paste

  • 1 cup salt-reduced beef stock

  • 250g packet 2-minute brown and wild rice blend

  • Light sour cream, to serve

  • chopped avocado, to serve

  • Fresh coriander sprigs, to serve

  • Sliced red chilli, to serve

  • Lime halves, to serve


  • Heat oil in large frying pan over medium-high heat. Add onion and capsicums. Cook, stirring occasionally, for 5 minutes or until starting to brown. Add garlic, paprika, oregano and cumin. Cook, stirring, for 30 seconds or until fragrant. Add mince. Cook, breaking up mince with a wooden spoon for 6 to 8 minutes or until browned.

  • Add tomato paste, stock and ½ cup water. Bring to a simmer. Stir in rice. Reduce heat to medium-low. Cook, uncovered, for 8 to 10 minutes or until liquid is absorbed. Top with sour cream, avocado, coriander and chilli. Serve with lime wedges.