One-Pot Cheesy Mexican-Style Beef and Rice
with Corn and Peppers- Soy
- Milk
- Sesame
- Triticale
- Peanuts
- Tree nuts
- Wheat
- Mustard
- Sulphites
- Milk
- Soy
- May contain traces of allergens
- Fish
- Egg
- Crustaceans
- Gluten
This Mexican-inspired meal is a one-pot wonder! This dish really lets beef, rice and veggies shine in a spiced tomato sauce. Top it off with a sprinkle of cheese and you have a comforting, easy, low-mess dinner. Ingredients: Ground beef • Sweet bell pepper • Basmati rice • Mirepoix (carrot, onion, celery) • Thaw-friendly corn (corn, modified vinegar) • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Green onion.
250 g
Ground Beef
¾ cup
Basmati Rice
16 g
Mexican Seasoning
()
113 g
Mirepoix
1 unit(s)
Sweet Bell Pepper
7.5 g
Chicken Stock Powder
( )
2 tbsp
Tomato Sauce Base
()
½ cup
Monterey Jack Cheese, shredded
()
2 unit(s)
Green Onion
113 g
Corn Kernels
1 tbsp
Garlic Puree
()
1 unit(s)
Sour Cream
( )
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
- Before starting, wash and dry all produce.
- Core, then cut pepper into 1/4-inch pieces.
- Using a strainer, rinse rice until water runs clear.
- Heat a large pot over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then mirepoix and peppers. Cook for 2-3 min, unil softened. Season with salt and pepper.
- Add beef. Season with salt and pepper. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
- Add Mexican Seasoning and tomato sauce base. Cook for 30 sec, until fragrant.
- Add rice, corn, garlic puree, stock powder, 1/4 tsp (1/2 tsp) salt and 1 1/4 cup (2 1/2 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 12-15 min, until rice is tender and water is absorbed. Season with salt and pepper.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice green onions.
- Once rice is tender, season with salt and pepper, then fluff with a fork.
- Divide beef-and-rice mixture between bowls.
- Sprinkle green onions and cheese over top.
- Dollop with sour cream.
- Flavor: Many found it tasty, though some felt it needed more seasoning or spice; adding hot sauce or salsa boosted flavor.
- Ease of prep: Customers loved the quick, easy one-pot cooking method, but some had trouble with rice doneness.
- Suggestions: Consider cooking rice separately for better texture; add black beans, cilantro, or lime for more authentic Mexican flavors.
- Portions: Generous servings often provided leftovers; some found the rice-to-meat ratio too high.
- Customization: Try serving with tortilla chips, guacamole, or extra cheese for added crunch and flavor.
