One-pan Spanish mince and rice

    One-pan Spanish mince and rice

    (184)
    99saves
    30min


    190 people made this

    About this recipe: A fantastic one-pan supper that your entire family will love. Rice is combined with onion, green pepper, mince, sweetcorn and passata for a warming meal that needs little else but a green salad.

    Ingredients
    Serves: 6 

    • 2 tablespoons vegetable oil
    • 180g white rice
    • 1 onion, chopped
    • 1/2 green pepper, chopped
    • 450g minced beef
    • 160g sweetcorn kernels
    • 170g passata
    • 8 tablespoons tomato ketchup
    • 250ml water
    • salt and pepper to taste
    • garlic granules to taste

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large saucepan over medium heat, heat the oil. Add the rice, onion and pepper and saute for 5 minutes, or until onions are tender. Add the minced beef and saute until browned. Drain excess oil and fat.
    2. Add the sweetcorn, passata, ketchup and water. Reduce heat to low, cover and simmer for 20 minutes or until rice is cooked, stirring occasionally. Season with salt, pepper and garlic granules to taste.
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    Reviews & ratings
    Average global rating:
    (184)

    Reviews in English (184)

    DeniseWalker
    0

    Followed the basic recipe, but added some mushrooms cos they needed using up, black olives because I like them, and smoked paprika........... absolutely delicious!!!  -  15 Mar 2016

    by
    61

    Yummy rice, Donna! I left out water, tomato sauce and ketchup, added 2- 14.5 ounce cans of mexican style stewed tomatoes. Excellent main dish material with green salad and garlic bread. Thanks.  -  03 Mar 2003  (Review from Allrecipes US | Canada)

    by
    47

    Really easy to make... but although I used an extra cup of water, the rice was still pretty undercooked... so I added a little bit more... So for every ONE cup of rice, you should definitely put in 2 - 2.5 cups of water. I also added some mushrooms, 2 large jalapeno peppers for a kick, and a few dashes of tobasco sauce. And instead of cooking it for 30 minutes, I let it simmer for about 45 minutes and let the sauce thicken by putting it aside, off the stove, for about another 5-10 minutes.  -  16 Aug 2003  (Review from Allrecipes US | Canada)

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