Recipe of the day: Minced Mexican one-pan and rice
This one pot Mexican rice and hash recipe is flavorful and can be modified to give you a spicy touch.
To make it the perfect Mexican dish, you can eat the mince with store-bought or homemade Mexican tortilla chips.
If this one-pot hash recipe is one of your favorites, you should try pairing it with starchy sides that you and your family love to eat.
Mexican rice and minced meat
Ingredients
- 2 tablespoons of olive oil
- 1 large onion
- 500g of mince
- 1 teaspoon of salt
- 2 tablespoons of paprika
- 2 tablespoons of cumin
- 2 teaspoons of oregano
- 1 teaspoon of garlic powder
- Chili flakes (This is optional, if you want more spices add ½ teaspoon to 2 teaspoons depending on how much heat you want)
- 200g carrots 2 x medium carrots
- 2 cans of 400g tomatoes
- 80g spinach that you can use frozen too
- 1 cup of rice
- 1 cup of water
- 1 cup of corn kernels
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Instructions
- In a large covered saucepan or casserole, heat the oil. Sauté the onion and carrots until fragrant and starting to brown.
- Add the mince, salt and Mexican seasoning spices including optional chili flakes, cook until golden brown.
- Take 1 can of tomatoes and the spinach, blend them in a blender, i.e. make a salty smoothie with them, (yes that will look disgusting but trust me).
- Add the golden mince smoothie, along with the second can of tomatoes, rice and water / broth. Stir
- Cover and simmer gently for 15 minutes (be sure to reduce the heat).
- Add corn
- Cover and simmer for another 5-10 minutes, the liquid should be absorbed and the rice tender.
- To serve
This recipe was found on mykidslickthebowl.com