One-Pan Beef and Rice

Ingredients

• 500 g (1 lb 1½ oz) Beef mince
• 1 tbsp Olive oil
• 1 Onion, finely chopped
• 2 cloves Garlic, finely chopped
• 1 Red capsicum, diced
• 1 tsp Smoked paprika
• 200 g (7 oz) Long-grain rice, rinsed
• 400 g can (14 oz) Diced tomatoes
• 250 ml (1 cup + 1 tbsp) Beef stock, hot
• 100 g (3½ oz) Frozen peas
• Salt and black pepper

You’ll need: Large deep frying pan with lid

Method

1. 1

   Heat the oil in a large, deep frying pan with a lid over medium-high heat. Cook the onion and capsicum for 4 minutes, adding the garlic for the last minute.

2. 2

   Add the mince and cook for 6–8 minutes, breaking it up, until browned with no pink left. Stir in the paprika.

3. 3

   Add the rice, tomatoes, hot stock, ½ tsp salt and pepper. Stir, bring to the boil, then cover and cook on low for 15 minutes.

4. 4

   Stir in the peas, cover and cook for 3–5 minutes more until the rice is tender. Add a splash of water if it looks dry. Rest for 5 minutes, then fluff and serve.