Serves 6
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To serve

  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 until the cheese has melted. Serve immediately, topped with sliced olives if desired.

Test Kitchen Tip: If you’re cutting down on red meat, use turkey mince instead of beef.

Nutrition Facts

Per serving: 425kcals, 10.1g fat (3.4g saturated), 44.5g carbs, 11.4g sugars, 35.6g protein, 4.8g fibre, 0.277g sodium

BeefDinnerFreezer-friendlyLow-fatHigh-proteinOne-potMexicanCuisinesBudget meals

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