One-Pan Nacho & Rice Bowl

A hearty, family-friendly meal using simple pantry staples — perfect for busy weeknights or easy meal prep.

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4–6
Method: One-pan stovetop

Ingredients

Main:

• 1 tbsp olive oil

• 1 small onion, diced

• 500g (1 lb) beef mince (or preferred protein)

• 1 capsicum (bell pepper), diced

• 1 can (400g) diced tomatoes

• 1 can (400g) black beans, drained and rinsed

• 1 cup brown rice (uncooked)

• 1 cup chicken or vegetable stock

Seasoning:

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• 1 tsp cumin

• ½ tsp onion powder

• ½ tsp garlic powder

• ½ tsp dried oregano

Optional Toppings:

• Grated cheese

• Avocado or guacamole

• Sour cream or Greek yogurt

• Salsa

• Jalapeños

• Fresh coriander (cilantro)

• Lime wedges

Method (Detailed)

1. Sauté onion & mince
   Heat the olive oil in a large, deep pan or sauté pan over medium heat. Once hot, add the diced onion and cook for 2–3 minutes, stirring occasionally, until the onion softens and becomes translucent.
   Add the beef mince to the pan. Use a wooden spoon or spatula to break up the mince into small pieces as it cooks. Continue cooking for 5–7 minutes until the meat is browned all over and no longer pink.

2. Add veggies & beans
   Stir in the diced capsicum and cook for another 2–3 minutes until it begins to soften slightly. Then add the canned diced tomatoes (with their juices) and the drained black beans. Mix everything together well to combine and allow the mixture to simmer for another 2–3 minutes to start building flavour.

3. Season generously
   Sprinkle over the salt, pepper, paprika, cumin, onion powder, garlic powder, and dried oregano. Stir well so that the spices evenly coat all the ingredients. Let it cook for another minute or two to toast the spices slightly — this helps bring out their full flavour.

4. Add rice & stock
   Pour in the uncooked brown rice and the chicken or vegetable stock. Stir thoroughly, making sure the rice is well distributed throughout the pan and is fully submerged in the liquid.

5. Simmer gently
   Bring the mixture to a gentle simmer. Once it’s bubbling, reduce the heat to low, cover the pan with a lid, and cook for 20–25 minutes. Stir occasionally to prevent sticking at the bottom. The rice will slowly absorb the liquid and soak up all the flavours from the meat, beans, and spices.

6. Rest & top
   Once the rice is tender and most of the liquid is absorbed, remove the pan from heat and let it rest, covered, for 5 minutes. This helps finish cooking the rice and makes it easier to fluff.

7. Serve your way
   Fluff the rice gently with a fork. Spoon into bowls and add your favourite toppings like grated cheese, avocado, sour cream, salsa, or a squeeze of lime.

Notes & Tips

• Protein swaps: Try chicken mince, turkey, or lentils for a plant-based version.

• Rice tip: Brown rice gives a chewy, hearty texture. For quicker cooking, use white rice but reduce liquid slightly and cook time to ~15 minutes.

• Meal prep friendly: Stores well in the fridge for up to 4 days. Reheat in a pan or microwave with a splash of water or stock.

• Make it cheesy: Stir in grated cheese before serving for a melty finish.

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