Mince and Rice Skillet — Everything in One Pan, in 30 Minutes
Brown the mince, add onion, pepper and spices, toast raw rice for 1 minute, pour in tinned tomatoes and stock, lid on, simmer 18 minutes. Stir in sweetcorn and cheese, rest 5 minutes. The rice cooks in the sauce and absorbs all the flavour — no separate pot.
'Recipe with mince and rice' is one of Switzerland's most common searches, and this is the weeknight answer: one pan, 30 minutes, and the rice cooks right in the sauce. Nothing to drain and one pan to wash. Children eat it for the sweetcorn and cheese, adults because it tastes of more than the effort.
Ingredients
- 500 g Minced meat (beef or mixed)
- 250 g Rice (long-grain, raw)
- 1 piece Onion
- 2 pieces Garlic cloves
- 1 piece Bell pepper (red)
- 2 tbsp Rapeseed oil
- 2 tsp Paprika
- 1 tsp Ground cumin
- 1 tbsp Tomato purée
- 1 tin Tomatoes (chopped, 400 g)
- 5 dl Stock
- 1 tin Sweetcorn (about 300 g, drained)
- 120 g Cheese (grated, e.g. Gruyère)
- 1 tsp Salt
- Pepper
- ½ bunch Parsley
Method
- 1
Brown the mince
Heat the oil in a large lidded pan until very hot. Brown the mince for 5 minutes until browned and crumbly.
- 2
Vegetables and spices
Finely dice the onion, garlic and pepper, add and fry 3 minutes. Stir in the paprika, cumin and tomato purée, toast 1 minute.
- 3
Rice
Add the raw rice and toast 1 minute until glossy. Add the tomatoes, stock, salt and pepper, stir, bring to the boil.
- 4
Simmer
Lid on, heat low, simmer 18 minutes without lifting the lid. The rice should have absorbed the liquid and be tender — otherwise 3 minutes longer with a splash of water.
- 5
Finish
Stir in the sweetcorn, scatter the cheese over, lid on, pan off the heat and stand 5 minutes until the cheese melts. Sprinkle with parsley and serve from the pan.
Tips
- The pan is a kit: Mexican with beans, chilli and lime; Italian with oregano, courgette and mozzarella; Middle Eastern with cinnamon, chickpeas and feta. The base stays the same.
- Keeps three days in the fridge and makes the best lunchbox — cold or reheated. Warm with a splash of water in the pan or microwave.
- Parboiled rice is safest here: it does not turn mushy and forgives 5 minutes too many. Basmati works too but needs 1 dl less stock.
What can I substitute?
Minced chicken is lighter — fry with 1 tbsp more oil. Beans and mushrooms make the pan vegetarian; brown the mushrooms first.
Bulgur needs 12 minutes and 1 dl less stock. Orzo 10 minutes — then it is a mince and pasta skillet.
Frozen peas in the last 5 minutes. Courgette fried with the pepper.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Why is the rice in the pan still hard?
Too little liquid, or the lid lifted too often — the steam escapes. Ratio: 1 part rice to 2.5 parts liquid including the tomatoes. Leave the lid on for 18 minutes. If still hard, add 1 dl water and 5 minutes more.
Why is the pan mushy?
Too much liquid, cooked too long, or risotto rice used. Use long-grain or parboiled, measure the liquid, and off the heat after 18 minutes. The rice keeps absorbing as it stands.
Can I freeze the mince and rice skillet?
Yes, in portions, up to two months. The rice softens slightly after thawing — reheat with a splash of water in the pan. Add freshly grated cheese only when reheating.
How much does it cost per person?
About 3 CHF per person with Swiss mince — rice, tinned tomatoes and sweetcorn cost almost nothing. With beans instead of meat, under 1.50 CHF.
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