One-Pan Mexican Mince and Rice

4.57 from 244 votes

One-Pan Mexican Mince and Rice a One Pot Family Meal an easy veggie loaded recipe

Prep Time10

Cook Time25

Total Time35

Course: Family Dinner Ideas

Cuisine: Mexican

Keyword: mexican mince, mince and rice, one-pot mince recipe,

Servings: servings

Calories: 363kcal

Author: Stacey

2 Tablespoons olive oil
1 large Onion
500 g mince
1 teaspoon salt
2 Tablespoons paprika
2 Tablespoons cumin
2 teaspoons oregano
1 teaspoon garlic powder
chili flakes This is optional, if you would like more spice add ½ a teaspoon to 2 teaspoons depending on how much heat you want.
200 g carrots 2 x medium carrots
2 x 400g cans tomatoes
80 g spinach you can use frozen too
1 Cup rice
1 Cup water
1 Cup corn kernels frozen totally fine

In a large lidded saucepan or dutch oven heat the oil. Saute onion, and carrots until fragrant and starting to brown.
Add mince, salt and the mexican seasoning spices, including the optional chili flakes cook until browned.
Take 1 can of tomatoes and the spinach, blend them in a blender, i.e. make a savory smoothie with them, (yes it will look gross but trust me).
Add the smoothie to the browned mince, along with the seond can of tomatoes, rice and water/stock. Stir
Cover and gently simmer for 15 minutes (make sure you reduce the heat).
Add the corn
Cover and simmer for another 5-10 mins, liquid should be absorbed and rice tender
Serve

Minced beef: Minced lamb and minced pork also work in this recipe (the flavour will of course be different, but still nice). If you want to use minced chicken you will need to add an extra tablespoon of oil as minced chicken is very low in fat and the dish ends up a bit dry without the extra oil.
Spices: You can substitute my spice suggestions with your favourite Mexican/taco/nacho/burrito spice mix.
Spinach: Frozen spinach works just fine too!