Cheesy Mexican Beef Rice

A cheesy rice-based dish that's comforting and bursting with warm flavours from an array of spices. Takes less than 30 minutes to make so perfect for busy evenings. And I never met anyone who doesn’t like melted cheese!

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Ingredients

bell pepper 2 (diced)
beef mince 500 g
basmati rice 240 g
mild cheddar cheese 100 g (grated)
paprika 1 tbsp
ground cumin 1 tbsp
ground coriander 1 tbsp
dried oregano 2 tsp
garlic granules ½ tbsp
olive oil 1 tbsp
beef stock cube 1

Method

Deseed and dice the peppers.
Heat a large frying with a splash of oil. Add the peppers, beef mince, paprika, cumin, coriander, oregano and garlic granules. Stir well, breaking up the mince with the back of a spoon and fry for 10 minutes, stirring regularly.
Make up the stock cube with 125ml boiling water per serving.
Add the rice and stock to the pan, mix well, pop a lid on and let it simmer for 10 minutes. If needed, add more water to the pan.
Meanwhile, grate the cheese. Preheat your grill to a medium heat.
Mix half the cheese into the rice then top with the remaining cheese. Place under the grill for a few minutes until the cheese is golden and bubbling. Then plate up and and enjoy!

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Cheesy Mexican Beef Rice

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Ingredients

Method

Method

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