This Mexican rice bake is comfort food at its best... You start by the browning  beef mince and spices. Then add loads of colourful veg, kidney beans and nutty brown rice. Finished with a layer of cheese and baked in the oven until golden.

40 minutes. A healthy alternative to a takeout the whole family will love.

Serves 2.

300g beef mince
1 cup brown rice
2 tablespoons Mexican spice mix
1 red capsicum
1 corn cob
1 small red onion
1 tin black beans
1 tomato
70g grated cheddar cheese

Preheat oven & cook rice  
Preheat oven to 180ºC on fan bake. Place rice and 2 cups cold tap water in a medium sized pot and bring to the boil. When water starts to boil, turn heat down to a simmer and cover. Simmer for 25 minutes or until all the water has been absorbed. Remove from heat, cover and let stand. 

Prepare vegetables
Finely dice onion. Dice the capsicum and tomato. Cut the kernels off the corn. Rinse and drain the kidney beans.

Cook beef
Heat oil in an ovenproof frying pan or dish over medium-high heat, add onion and 
sauté for 2 minutes. Add beef and brown, breaking up any lumps as it cooks. Add spice mix, salt and pepper. Stir well. Add the capsicum, corn and tomato. Stir well before adding the cooked rice, beans and 1/4 cup water. Sprinkle cheese over and place in the oven for 5 minutes until the cheese is golden. Remove and set aside.

To serve
Spoon onto plates or in bowls and enjoy. 


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

August 24, 2016 by Timothy Ryder
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