One Pan Mexican Beef Mince
  • 2teaspoons extra-virgin olive oil
  • 1in red onionremove ends and papery skin, cuthalf and slice
  • 1 red capsicumremove seeds and stem, and chop flesh
  • 1 green capsicumremove seeds and stem, and chop flesh
  • 500g beef mince
  • 2tablespoons no added salt tomato paste
  • 1cup salt reduced beef stock
  • 250g packet 2-minute brown and wild rice blend
  • 1 avocadoremove stone and skin, dice flesh
  1. Heat oil in a frying pan over a medium-high heat, add onions and cook, stirring occasionally, for 5 minutes or until starting to brown.
  2. Add garlic and cook for 30 seconds.
  3. Add mince and cook, breaking up with a wooden spoon for 6- 8 minutes or until brown.
  4. Add tomato paste, stock and ½ a cup of water and bring to a simmer.
  5. Add rice, reduce heat to medium-low and cook uncovered for 8-10 minutes or until all the liquid is absorbed.
  6. Place in a bowl and top with avocado.
Recipe Notes

For extra spice and flavour add smoked paprika, dried oregano and ground cumin to the onions when they are brown. You could also try topping with some fresh coriander, lime and red chill and a dollop of sour cream when serving.