One-pan Mexican beef and rice

• servings: Serves 6

Ingredients

1 tbsp olive oil

450g beef mince

1 onion, chopped

2 garlic cloves, crushed

2 green chillies, deseeded and finely chopped

1 green and 1 red pepper, deseeded and chopped

2 x 400g tins of chopped tomatoes

220g rice

400mI gluten-free beef stock

1 tsp gluten-free chilli powder

½ tsp cumin

Salt and black pepper

2 tbsp fresh coriander, chopped

160g Cheddar, grated

To serve:

Black olives, sliced (optional)

Directions

1 Heat the oil in a large pan over a medium- high heat. Add the beef, onion and garlic and cook for 4-5 minutes or until no pink parts remain, stirring and breaking up any lumps with a wooden spoon.

2 Drain away any excess fat. Add the peppers and cook for 2-3 minutes.

3 Stir in the tomatoes, rice, beef stock, chilli powder and cumin. Season to taste. Bring to a boil, then reduce the heat and cover with a lid. Simmer for 16-18 minutes or until the rice is cooked through. Stir in the fresh coriander.

4 Remove from the heat and top with the Cheddar. Cover for 2-3 minutes unfl the cheese has melted. Serve immediately, topped with sliced olives if desired.

Notes

MAKE IT YOURS:

If you're cutting down on red meat, use turkey mince instead of beef.