Cheesy Beef & Rice Skillet

Ingredients · per serving

• 1 tsp Dried oregano
• 500 ml Beef stock
• 1 medium Red bell pepper
• to taste Black pepper
• 3 cloves Garlic
• 1 tbsp Sunflower oil
• 60 ml Sour cream
• 100 g Mature cheddar
• 1 tsp Ground cumin
• 1 tsp Worcestershire sauce
• 1 tbsp Tomato purée
• 200 g Long-grain rice
• 300 g Beef mince
• 1 stalk Spring onion
• to taste Salt
• 200 g Tinned chopped tomatoes
• 1 tsp Smoked paprika
• 1 medium Onion

Instructions

1. Heat 1 tbsp oil in a wide oven-safe pan over medium-high heat. Add the diced onion and pepper, cook 4 minutes until softened.
2. Add the beef mince. Brown 6-8 minutes, breaking up with a wooden spoon, until crispy at the edges.
3. Add the minced garlic, smoked paprika, ground cumin, dried oregano, salt and pepper. Stir 30 seconds.
4. Stir in the tomato purée, cook 1 minute. Add the tinned tomatoes.
5. Add the rice. Stir to combine. Pour in the beef stock and a splash of Worcestershire. Bring to a simmer.
6. Lower heat to lowest, cover with a lid (or tight foil). Cook 15-18 minutes WITHOUT lifting the lid — the rice cooks in the liquid.
7. Off the heat, scatter the cheddar over the surface. Cover again, rest 5 minutes — the cheese melts in the residual heat.
8. Plate straight from the skillet. Scatter chopped spring onion and a dollop of sour cream. Hot sauce on the side.

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