Casa M Spice Mexican Beef and Rice
★ Issue CMSC·22–005 · Published 30 Jan 2022
beefcattle drivechicken

Casa M Spice Mexican Beef and Rice.

Brown ground beef with garlic, build a base with salsa and tomato paste, then simmer rice, beans, and corn into one seasoned skillet meal

PREP 10 min
COOK 25 min
TOTAL 35m min
SERVES 6-8 people
HEAT mild
BLEND RATING 4.8 104 reviews · Cattle Drive®
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You'll need
12-inch skilletLid or foil cover

Brown ground beef with garlic, build a base with salsa and tomato paste, then simmer rice, beans, and corn into one seasoned skillet meal

Ingredients

Para los Carne y Arroz:

  • 2 Tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1 lb ground beef (85% or 80% lean)
  • 1 Tablespoon Casa M Spice Co Cattle Drive
  • 1 cup salsa, red, medium (or to taste)
  • 2 teaspoons tomato paste
  • 2-1/2 cups chicken broth/stock
  • 1-3/4 cup long grain white rice, uncooked
  • 8 oz canned yellow corn, drained
  • 8 oz canned black beans, drained and rinsed
  • 1 teaspoon Casa M Spice Co Chain Reaction
  • 1/4 cup green onions/shallots, chopped
  • 2 cups mozzarella cheese, shredded (divided in half)
  • 1/4 cup cilantro, finely chopped

Method

  1. 01

    Heat oil and bloom garlic

    1 min

    Get your oil shimmering over medium-high heat, then hit it with garlic for about 30 seconds while stirring. This wakes up the garlic's flavor without letting it burn.

  2. 02

    Brown the ground beef

    8 min

    Break up the beef as it cooks until no pink remains — this takes about 8 minutes and gives you a good base for flavor. Once it's cooked through, you're ready to season.

  3. 03

    Season and build the sauce

    2 min

    Stir in Cattle Drive and Chain Reaction so every bit of meat gets coated, then fold in the salsa. The spices and salsa create the flavor backbone for everything that follows.

  4. 04

    Dissolve tomato paste

    1 min

    Stir the tomato paste directly into the hot meat until it's completely dissolved — this deepens the color and adds umami without leaving any pasty bits.

  5. 05

    Add liquid and starches

    1 min

    Pour in the broth, then add the uncooked rice, corn, and beans, stirring well to distribute everything evenly. The rice will absorb all that seasoned liquid as it cooks.

  6. 06

    Simmer covered until rice is tender

    23 min

    Drop the heat to medium-low, cover the pot, and let it ride for 20–25 minutes until the rice absorbs the liquid and you've got no watery mess left. That's when you know it's done.

  7. 07

    Fold in cheese and green onions

    1 min

    Stir in the green onions and the first pound of cheese while the pot's still hot so it melts into the rice. Then scatter the second pound on top for a melty, cheesy finish.

  8. 08

    Rest and finish with cilantro

    2 min

    Cover it for 2 minutes to let the top cheese melt, then uncover, hit it with fresh cilantro, and serve it straight from the pot.

From Mike's Notebook

01

Use 85% lean beef; the fat renders out and seasons the rice instead of pooling on top.

02

Drain and rinse the canned beans so the starch doesn't make the whole dish gummy.

03

Don't stir once you add the rice — let it sit undisturbed so the bottom doesn't scorch.

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