One pot wonder that will feed a crowd, spicy and delicious.

Ingredients

• 45 ml (3 Tbsp) sunflower oil
• 1 onion, finely chopped
• 1 red pepper, seeded and chopped
• 500 g beef mince
• 1 x 400 g can Rhodes Quality Tomato Mexican Style
• 65 ml (1 x 115 g) Rhodes Quality Tomato Paste
• 750 ml (2½ cups) prepared chicken stock
• salt and freshly cracked black pepper
• 375 ml (1½ cups) white rice
• 1 x 410 g can Rhodes Quality Whole Kernel Corn, drained and rinsed
• 1 x 410 g can Rhodes Quality Black Beans, drained and rinsed
• 1 x 410 g can Rhodes Quality Green Beans, drained and rinsed
• to serve: avocado slices, sour cream chopped parsley

Method

1. Heat the oil in a large saucepan.
2. Add the onion and the red pepper and fry until soft and translucent.
3. Add the beef mince and fry until browned.
4. Add the Rhodes Quality Mexican Tomato and the Rhodes Quality Tomato Paste.
5. Add chicken stock.
6. Bring to the boil and then reduce the heat and simmer for ten minutes.
7. Season to taste with the salt and pepper.
8. Simmer for a further 5 minutes.
9. Add the Rhodes Quality Whole Kernel Corn, Rhodes Quality Black Beans and the Rhodes Quality Green Beans and stir to mix.
10. Add rice and stir.
11. Reduce heat.
12. Simmer, stirring often, until all the liquid is absorbed, and the rice is cooked.
13. Add extra water or chicken stock if needed during cooking.
14. Remove the Mexican Rice Casserole from the heat.
15. Fluff the rice with a fork.
16. Garnish with the sour cream, avocado and parsley

Servings

Serves 6-8

Cooking Times

Prep Time: 20 minutes
Cooking Times: 35 minutes