Mexican Ground Beef Rice Casserole

INGREDIENTS

• 2 tbsp olive oil
• 1 onion , finely chopped
• 3 garlic cloves , minced
• 500g (1 lb) ground beef (mince), lean
• 1/3 cup tomato paste
• 1 1/4 cup long grain white rice , uncooked (Note 1)
• 2.5 cups (625 ml) chicken broth/stock , low sodium
• 400g (14oz) can corn kernels , drained (Note 2)
• 400g (14oz) can black beans , drained (or other beans)
• 1 capsicum/bell pepper , diced
• 1 cup green onions/shallots
• 2 cups (200g) cheese , shredded (anything that melts! Note 3)

MEXICAN SPICES

• 0.5 tsp cayenne pepper (Note 4)
• 1.5 tbsp dried oregano
• 3 tsp cumin
• 3 tsp coriander
• 3 tsp onion powder
• 2 tsp paprika
• 1.5 tsp salt

DIRECTIONS

1. Heat oil in a large pot over high heat. Add garlic and onion, cook 1 1/2 minutes until onion is translucent.
2. Add beef and cook, breaking it up as you go, until you no longer see raw meat (about 2 minutes).
3. Add Mexican Spices and cook for 30 seconds.
4. Add capsicum and cook for 1 minute.
5. Add tomato paste and broth, stir to mix in.
6. Add rice, corn and black beans.
7. Stir, bring to simmer then cover and lower heat to medium low (simmering gently). Cook 15 minutes.
8. Remove lid, quickly stir through green onion and HALF the cheese.
9. Smooth top then sprinkle on remaining cheese. Cover and leave for 1 minute just to melt cheese.
10. Remove from stove and serve immediately, garnished with more green onion if desired.

NOTES

1. Rice – recipe works best with long grain white rice. Will also work with medium or short white rice grain, “standard” (unspecified) white rice, jasmine* or basmati rice*. Recipe as written won’t work with: brown rice, wild rice, risotto, paella rice, quinoa.
2. Corn – can also use frozen, 1 3/4 cups.
3. Cheese – use anything that melts! Cheddar, mozzarella, tasty, Monterey Jack, Colby.
4. Cayenne adds spiciness, this amount across a vast volume of rice is barely noticeable. Increase or eliminate if desired.