This one-pan Mexican mince and rice meal is a favourite of my family. A favourite of mine too, mainly because it all cooks in one pan.
Actually hang on there are a few other reasons why I like this one-pan Mexican mince and rice recipe, besides of course the fact that it all cooks in one pan.
I also like it because I can cook once but have enough for 2 slightly different meals.
On the first night, I serve the Mexican mince and rice dish in a bowl with perhaps some guacamole.
For night 2, I serve it as a filling for wraps, if we have eaten more than half on night one, then I bulk it out a bit with beans. My kids don’t mind black beans mixed into it.
So that’s 2 reasons I like this recipe, the third reason I like this recipe is that it is loaded with veggies, loads, and loads of veggies go into this one-pan Mexican mince and rice dish and my kiddos still gobble it down!
The big secret for upping the veggie content of this recipe is a savoury smoothie I make using tinned tomatoes and spinach! I use this trick along with a few others in my ultimate hidden vegetable lasagne Can you see all those veggies in the picture below, all of them end up cooked into this dish.
I use mince quite often in family meals, I find it kid-friendly, economical and a good vehicle for carrying a lot of vegetables. Here are 3 of my family’s favourite healthy mince recipes for kids
- 1 large Onion
- 500g mince
- Mexican seasoning (store bought)
- 2 carrots (200g)
- 2 x 400g cans tomatoes
- 1/2 bag of spinach, 80g (you can use frozen too)
- 1 Cup rice
- 1 Cup water
- 1 Cup Corn (frozen totally fine)
- Saute onion, add mince and mexican seasoning, cook until browned
- add grated carrots, cook for a bit while you do the next step
- Take 1 can of tomatoes and the spinach, blend them ie make a savory smoothie with them, (yes it will look gross but trust me)
- Add the smoothie to the pan
- Add the other can of tomatoes to the pan
- Add the rice and water
- Cover and simmer for 15 minutes
- Add the corn
- Cover and simmer for another 5-10 mins, liquid should be absorbed and rice tender
Serve as is, maybe with some guacamole, and salsa on topSave the leftovers.
Serve the leftovers as a wrap, with salad fillings, you can bulk it our further with beans if you ate a bit much the first night
I just use a store-bought mexican seasnoning, typically with paprika, onion, cumin, cinnamon, chilli
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 56mgSodium: 125mgCarbohydrates: 16gFiber: 3gSugar: 5gProtein: 20g
Please know this nutrition analysis is based on the ingredients only, this recipe has not been sent to a laboratory for independent testing