Cheesy Beef & Rice Skillet
35 min5
A one-skillet beef and rice dish with smoked paprika and cumin, finished with melted cheddar cheese and fresh toppings.
| prepWash the rice | ||||||||||
| 15 ml olive oil | Heat oil, cook beef until browned, 71°C / 160°F | Add onion, pepper & garlic, cook 3 min | Add spices & tomato paste, cook 1 min | Add Worcestershire & rice, cook 1 min | Pour in stock & tomatoes, bring to boil | Cover, simmer 15 min | Rest covered 5 min | Stir in butter & half the cheese | Divide into containers, top with remaining cheese, melt | Finish with coriander, spring onions, jalapeños, sour cream & hot sauce |
| 700 g beef mince (10% fat) | ||||||||||
| 1 brown (yellow) onion, diced | ||||||||||
| 1 red bell pepper (capsicum), diced | ||||||||||
| 4 garlic cloves, minced | ||||||||||
| 8 g smoked paprika | ||||||||||
| 4 g ground cumin | ||||||||||
| 4 g garlic powder | ||||||||||
| 4 g onion powder | ||||||||||
| 1 g dried oregano | ||||||||||
| 2 g cayenne pepper | ||||||||||
| 15 g tomato paste | ||||||||||
| 15 ml Worcestershire sauce | ||||||||||
| 300 g long grain rice, washed | ||||||||||
| 600 ml beef stock | ||||||||||
| 400 g crushed or diced tomatoes, canned | ||||||||||
| 28 g unsalted butter | ||||||||||
| 100 g cheddar or Mexican blend cheese, grated (for stirring into rice) | ||||||||||
| 100 g cheddar or Mexican blend cheese, grated (for topping) | ||||||||||
| coriander (cilantro) | ||||||||||
| spring onions (scallions), sliced | ||||||||||
| pickled jalapeños (optional) | ||||||||||
| sour cream | ||||||||||
| hot sauce | ||||||||||
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