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Cheesy Beef & Rice Skillet

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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: 573kcal
Servings: 5 People
Metric - Imperial

Ingredients

Beef & Rice

  • 15 ml Olive Oil
  • 700 g Beef Mince 10% Fat
  • 1 Brown (Yellow) Onion Diced
  • 1 Red Bell Pepper (Capsicum) Diced
  • 4 Garlic Cloves Minced
  • 8 g Smoked Paprika
  • 4 g Ground Cumin
  • 4 g Garlic Powder
  • 4 g Onion Powder
  • 1 g Dried Oregano
  • 2 g Cayenne Pepper
  • 15 g Tomato Paste
  • 15 ml Worcestershire Sauce
  • 300 g Long Grain Rice Washed
  • 600 ml Beef Stock
  • 400 g Crushed or Diced Tomatoes Canned
  • 28 g Unsalted Butter
  • Salt & Pepper To Taste

Cheese

  • 200 g Cheddar or Mexican Blend Cheese Grated

Serving

  • Coriander (Cilantro)
  • Spring Onions (Scallions) Sliced
  • Pickled Jalapeños Optional
  • Sour Cream
  • Hot Sauce

Method

  • Heat the olive oil in a large deep pan over high heat. Add the ground beef, season with salt and pepper, and cook, breaking it up as it browns, until no longer pink, caramelised, and reaching an internal temperature of 71°C (160°F).
  • Add the onion, capsicum and garlic. Cook for 3 minutes until softened.
  • 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.
  • Add the Worcestershire sauce and uncooked rice. Stir well and cook for 1 minute.
  • 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.
  • Remove from the heat and let sit for 5 minutes with the lid still on.
  • Remove the lid and stir through the butter and half the cheese until melted through the rice.
  • Divide between 5 meal prep containers. Top with the remaining cheese and melt before serving or reheating.
  • Finish with coriander, spring onions, jalapeños, sour cream and hot sauce.
Chef's Tips
Let the beef properly brown and caramelise before adding the vegetables — this is where a lot of the dish's flavour comes from, so don't rush past it by stirring too soon.
Keep the lid on and resist stirring while the rice cooks — lifting the lid lets steam escape and can leave the rice undercooked or unevenly done.
Let it rest the full 5 minutes off the heat with the lid on before stirring through the butter and cheese — this lets the rice finish absorbing the last of the liquid for a fluffier texture.
Storage & Reheating
Store in an airtight container in the fridge for up to 4 days. To freeze, portion into individual containers and freeze for up to 3 months — thaw overnight in the fridge before reheating. Add a splash of water or beef stock before reheating to loosen the rice back up, as it will have dried out slightly in storage.
Serving 480gCalories 573kcalCarbohydrates 61.4gProtein 51gFat 13.7gSaturated Fat 6.2gPolyunsaturated Fat 0.89gMonounsaturated Fat 5.14gTrans Fat 0.5gCholesterol 108.3mgSodium 924.3mgPotassium 1182.3mgFiber 3gSugar 7.1gVitamin A 929.57IUVitamin C 43.55mgCalcium 440.7mgIron 7.5mg