One-Pan Mexican Rice

10 mins Prep, 10 mins Cook Time, Serves 4


  • 15 ounces corn kernels, drained
  • 1.1 pounds beef mince
  • 2 cloves garlic, crushed
  • 1.2 ounces taco seasoning mix
  • 8.8 ounces microwave long-grain rice, heated
  • 1 avocado
  • 15 ounces no-added-salt black beans, rinsed, drained
  • 1 tomato, finely chopped
  • 2 spring onions, thinly sliced
  • 5.1 fluid ounces light sour cream
  • 0.25 bunch fresh cilantro
  • 1 tablespoon extra virgin olive oil


Step 1: Heat half a tablespoon of oil in a large non-stick frying pan over medium-high heat. Cook the corn, stirring occasionally, for about 2 minutes until it turns golden. Then, transfer it to a bowl.

Step 2: In the same pan, add the beef and cook it, breaking up any lumps, for roughly 2 minutes until it browns. Stir in the garlic and cook for about 30 seconds until it becomes fragrant. Return the corn to the pan. Add the seasoning mix and cook, stirring occasionally, for about 1 minute until everything is well combined.

Step 3: Add the rice to the pan and cook, stirring often, for about 2 minutes until it mixes well with the other ingredients. Then, stir in the beans and cook for about 1 minute until they are heated through. Remove the pan from the heat and top the mixture with sour cream, avocado, tomato, spring onion, and coriander.

Total Cost based on a Walmart shopping cart = $14.00.

$3.50 per serve (assuming you have Extra Virgin Olive Oil in the pantry)

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