One-Pot Mexican Beef, Rice & Beans

This mouthwatering Mexican one-pot ticks all the boxes after a long, busy day: comforting, smoky flavours from chipotle, chilli and smoked paprika, quick prep and easy washing-up!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare your vegetables. Chop 1 large onion into small dice.

Step 2

Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.

Step 3

Start cooking. Put your pan on the hob over medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot.

Step 4

Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft.

Step 5

Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.

Step 6

Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.

Step 7

Brown 250g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.

Step 8

Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.

Step 9

Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.

Step 10

Add a 400g can of chopped tomatoes. Tip in 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.

Step 11

Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.

Step 12

Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick.

Step 13

Add the kidney beans to the pan until softened.

Step 14

Serve with soured cream and basmati rice.