Ingredients
Beef & Rice
1 Tbsp (15ml) Olive Oil
700g (1.5lb) Lean Ground Beef
1 Brown Onion, Finely Diced
1 Red Capsicum, Finely Diced
4 Garlic Cloves, Minced
2 tsp (5g) Smoked Paprika
1 tsp (2g) Ground Cumin
1 tsp (2g) Garlic Powder
1 tsp (2g) Onion Powder
1 tsp (1g) Dried Oregano
½ tsp (1g) Cayenne Pepper
1 Tbsp (15ml) Tomato Paste
1 Tbsp (15ml) Worcestershire Sauce
300g (10.5oz) Long Grain Rice, Uncooked
600ml (2½ cups) Beef Stock
1 x 400g (14oz) Can Crushed Tomatoes
30g (2 Tbsp) Butter
Salt & Pepper
Cheese
200g (7oz) Shredded Cheddar or Mexican Blend
To Serve
Fresh Coriander
Pickled Jalapeños (Optional)
Sour Cream
Hot Sauce
Method
1
Heat the olive oil in a large deep pan over high heat. Add the ground beef, season with salt and pepper, and cook until browned and caramelised.
2
Add the onion, capsicum and garlic. Cook for about 3 minutes, until the vegetables soften.
3
Stir in the smoked paprika, cumin, garlic powder, onion powder, oregano and cayenne. Add the tomato paste and cook for 1 minute to deepen the flavours.
4
Add the Worcestershire sauce and the uncooked rice. Stir to combine and cook for 1 minute to toast the rice slightly.
5
Pour in the beef stock and crushed tomatoes. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, until the rice is tender.
6
Remove the pan from the heat and let it rest, covered, for 5 minutes to finish steaming the rice.
7
Remove the lid and stir in the butter and half the cheese until melted and evenly distributed through the rice.
8
Divide into five meal-prep containers. Top with the remaining cheese and melt it before serving or reheating.
9
Finish each portion with coriander, spring onions, jalapeños, sour cream and a splash of hot sauce to taste.
Storage & Reheating
Store in the refrigerator for up to 4 days in airtight containers.
Reheat in the microwave until piping hot and the cheese has melted, or heat on the stovetop in a covered pan.
