One-Pot Chipotle Beef Taco Rice

• 500 gbeef mince
• 500 mlbeef stock
• 400 gblack beans, drained and rinsed
• 250 glong grain rice
• 400 gchopped tomatoes
• salt and black pepper to taste
• 1onion, finely chopped
• 2garlic cloves, crushed
• 1 tspground cumin
• 1 tbspolive oil
• 1 tbspchipotle paste
• 150 gsweetcorn
• 75 gcheddar, grated
• 15 gcoriander, chopped
• ½ tspchilli flakes
• 12small tortillas (optional)
• 150 mlsoured cream (optional)
• 1lime, cut into wedges (optional)

Method

1. 1Heat the olive oil in a large lidded frying pan or casserole over a medium-high heat. Season the mince generously with salt and pepper before it goes anywhere near the pan; seasoned meat browns; bare meat steams.
2. 2Brown the mince in two batches for 6–8 minutes per batch, lifting the first onto a plate while the second cooks. Return both batches, add the onion and cook for 5–6 minutes until softened.
3. 3Stir in the garlic, chipotle paste and cumin. Cook for 30 to 60 seconds, just until fragrant and the paste turns glossy. Watch the garlic.
4. 4Tip in the rice, chopped tomatoes and beef stock. Stir, bring to a simmer, then clamp the lid on and cook over a low heat for 15 minutes, stirring once halfway to stop the rice catching at the base.
5. 5Stir through the black beans and sweetcorn, cover again and cook for a further 3 to 5 minutes, until the rice is tender and everything is piping hot. The chipotle should hum; the salt should land.
6. 6Scatter the cheddar evenly over the top, lid back on, off the heat for 1 minute. The residual steam melts it into glossy pools without splitting.
7. 7Warm the optional tortillas in a dry pan if using.
8. 8Serve the rice with the coriander and chilli flakes scattered over it. Add the optional soured cream, lime wedges and tortillas if using.

Per serving

kcal

588

protein

29.3g

fibre

8.6g

carbs

60.3g

fat

25.1g