One Pan Cheesy Beef Taco Rice (HC)
Ingredients
- 1 tsp olive oil
- 125g lean beef mince
- ¼ red pepper, diced
- ¼ red onion, diced
- ⅛ tsp chilli powder
- ¼ tsp ground cumin
- ¼ tsp paprika
- ¼ tsp garlic granules
- ¼ tsp onion powder
- ⅛ tsp oregano
- ⅛ tsp freshly ground black pepper
- ½ tbsp tomato paste
- 40g brown rice
- 2 tbsp black beans
- ¼ chicken stock cube (low sodium)
- 200ml boiling water
- 30g cheddar cheese, grated
- Fresh coriander, to serve
- Side salad or vegetables of your choice
Instructions:
Preheat the oven to 200°C / 180°C fan.
Heat ½ tsp of olive oil in an ovenproof frying pan and brown off the mince for 4-5 minutes, breaking the mince up with a spoon as it cooks.
Remove the mince from the pan and set aside.
Add the remaining olive oil to the pan and bring to a medium heat, add the red pepper and onion and fry off for 5 minutes until starting to soften.
Add the mince back to the pan and season with herbs, spices and black pepper, fry off and mix together for 1 minute.
Add the tomato paste, uncooked rice, black beans, stock cube and water, stir to combine and bring to the boil.
Bake in the oven covered with a lid or tinfoil for around 30-40 minutes or until the stock has been absorbed and the rice is cooked. Check every 10-15 minutes and stir. Add more water if needed.
Once the rice is cooked, sprinkle over the cheese and bake for a further 5 minutes, until the cheese is bubbling and golden.
Serve topped with fresh coriander and a side salad or vegetables of your choice.