This recipe was generously shared by the Country Women’s Association Woy Woy branch. CWA Woy Woy welcome new members and visitors. They meet 9am Wednesdays at 30 The Boulevarde, Woy Woy or find them on Facebook at

One-pot Mexican beef mince


500g lean beef mince

250g packet of par boiled rice (white or brown)

1 tablespoon vegetable oil or similar

1 red or brown onion diced

1 red capsicum diced

1 green capsicum diced

2 garlic cloves finely chopped

1 tablespoon paprika

1 tablespoon dried oregano

2 tsp ground cumin

125g tomato paste

1 cup beef stock, either water with 1heaped teaspoon beef stock powder or ready made liquid stock 

1/2 cup extra water

Salt and pepper to season

To Serve:

1 chopped avocado

Sliced fresh chilli

Lime wedges

Sour cream

Fresh coriander


In a large frypan or saucepan heat the oil over a medium heat. Add the onions and capsicums and cook stirring occasionally for about 7 minutes or until just starting to brown. Add the garlic, paprika, oregano and cumin. Cook for a further 2 mins. Add the mince and cook breaking up the mince with a wooden spoon, for about 8 minutes or until cooked. 

Add the tomato paste, stock and extra water. Bring to a simmer. Stir in the rice and reduce the heat to a low/medium. Cook uncovered for 8 to 10 minutes or until the liquid is absorbed. 

Serve topped with sour cream, avocado, chilli, coriander and a fresh lime wedge. Alternatively you could serve in tacos or with corn chips.