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.
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
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.
Finely dice onion. Dice the capsicum and tomato. Cut the kernels off the corn. Rinse and drain the kidney beans.
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.
Spoon onto plates or in bowls and enjoy.
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