Baked Mexican rice

This easy one-pan rice bake is a true hands-off dinner: raw mince, basmati rice, corn, beans and taco seasoning come together in a heavy-based saucepan, then in one hour, the oven does the rest of the work. Though it's unusual to bake mince without browning it first, this recipe may surprise you with how well the results turn out!

• serves

  4

• prep

  10 minutes

• cook

  1 hour

• difficulty

  Easy

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The Cook Up with Adam Liaw

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Ingredients

• 500 g beef mince
• 300 g basmati rice
• 2 tbsp olive oil
• 1 red capsicum, finely chopped
• 1 cup frozen corn kernels
• 1 can four bean mix, drained
• 1 can (400 ml) cherry tomatoes
• 1 tbsp smoked paprika
• 2 tbsp taco seasoning
• 2 cups (500 ml) beef stock
• 1 beef stock cube, crumbled
• 1 tsp salt
• 2 cups shredded iceberg lettuce
• 1 avocado, sliced
• 2 cups shredded tasty cheese
• 1 cup mild salsa
• 1 cup sour cream

Instructions

1. Preheat the oven to 180˚C (fan-forced).
2. Crumble the beef mince into a large, heatproof heavy-based saucepan with a lid. In a fine mesh sieve, rinse the basmati rice and add to the pan, then drizzle with the olive oil. Add the capsicum, corn, beans, cherry tomatoes, paprika and taco seasoning to the pan, then mix well to combine. Pour over the beef stock, crumble over the stock cube and sprinkle with the salt, then mix again. Cover and bake for 1 hour, or until the rice is tender and cooked through.
3. Serve the baked Mexican rice with the lettuce, avocado, cheese, a dollop of salsa and sour cream.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.