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 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 3 minutes until softened.
3
Add the smoked paprika, cumin, garlic powder, onion powder, oregano and cayenne pepper. Stir through, then add the tomato paste and cook for 1 minute.
4
Add the Worcestershire sauce and uncooked rice. Stir well and cook for 1 minute.
5
Pour in the beef stock and crushed tomatoes. Stir together, bring to a boil, then reduce the heat to low. Cover with a lid and cook for 15 minutes.
6
Remove from the heat and let sit for 5 minutes with the lid still on.
7
Remove the lid and stir through the butter and half the cheese until melted through the rice.
8
Divide between 5 meal prep containers. Top with the remaining cheese and melt before serving or reheating.
9
Finish with coriander, spring onions, jalapeños, sour cream and hot sauce.
Storage & Reheating
Store in the fridge for up to 4 days.
Microwave until hot and melted through.
