One Pan Cheesy Beef Taco Rice (HC)

Ingredients

• 1 tsp olive oil

• 125g lean beef mince

• ¼ red pepper, diced

• ¼ red onion, diced

• ⅛ tsp chilli powder

• ¼ tsp ground cumin

• ¼ tsp paprika

• ¼ tsp garlic granules

• ¼ tsp onion powder

• ⅛ tsp oregano

• ⅛ tsp freshly ground black pepper

• ½ tbsp tomato paste

• 40g brown rice

• 2 tbsp black beans

• ¼ chicken stock cube (low sodium)

• 200ml boiling water

• 30g cheddar cheese, grated

• Fresh coriander, to serve

• Side salad or vegetables of your choice

Instructions:

1. Preheat the oven to 200°C / 180°C fan.

2. Heat ½ tsp of olive oil in an ovenproof frying pan and brown off the mince for 4-5 minutes, breaking the mince up with a spoon as it cooks.

3. Remove the mince from the pan and set aside.

4. Add the remaining olive oil to the pan and bring to a medium heat, add the red pepper and onion and fry off for 5 minutes until starting to soften.

5. Add the mince back to the pan and season with herbs, spices and black pepper, fry off and mix together for 1 minute.

6. Add the tomato paste, uncooked rice, black beans, stock cube and water, stir to combine and bring to the boil.

7. Bake in the oven covered with a lid or tinfoil for around 30-40 minutes or until the stock has been absorbed and the rice is cooked. Check every 10-15 minutes and stir. Add more water if needed.

8. Once the rice is cooked, sprinkle over the cheese and bake for a further 5 minutes, until the cheese is bubbling and golden.

9. Serve topped with fresh coriander and a side salad or vegetables of your choice.

Dinner

Serves: 1

High Carb