Cheesy Mexican Mince Rice & Veggie Pan

Cheesy Mexican Mince Rice & Veggie Pan

You may have gathered by now that I love Mexican food. I love it because it’s generally so easy to cook! Plus,  you can pack in wonderful vegetables and beans full of nutritional value. The spices all combine to create such a lovely aroma while cooking and the colours are so pleasing to the eye as well.

Cheese Mexican Mince Rice & Veggie Pan

Category: Weekday Meals

Cuisine: Mexican


Cheese Mexican Mince Rice & Veggie Pan

Gluten Free, Sugar Free, Low GI, Family Friendly


  • 1/2 onion, diced
  • 1 tsp crushed garlic
  • 1/2 cup uncooked brown rice
  • 2-3 cups vegetable stock
  • 1 tsp chili powder (to taste)
  • 1/2 tsp ground cumin
  • salt and ground black pepper to taste
  • 1 tin black beans, rinsed and drained
  • 1/2 tin chopped tomatoes, drained
  • 2 zucchini, grated
  • 2 carrots, grated
  • 1/2 cup frozen corn
  • 3/4 cup grated white cheddar cheese


  • Heat a large pan over medium high heat.
  • Add olive oil when hot and add in the onion and garlic.
  • Sauté for a couple minutes then add in the mince. Once the mince is nicely browned, add in the uncooked rice and the vegetable stock, stir and bring to a boil.
  • Once boiling, cover and reduce the heat to low.
  • Simmer for 30-40 minutes, or until rice is tender.
  • Season the rice and mince with salt, pepper, chili powder and cumin.
  • Add in all of the remaining ingredients except 1/4 cup of the cheese and stir together.
  • Heat the mixture until the cheese is melted.
  • Top with the remaining cheese and cover with a lid.
  • Heat on low until the cheese is melted and the mixture is bubbly

Recipe adapted from Recipe Runner.

Posted on: March 16, 2018mammachefjozi

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