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Ingredients
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2 teaspoons extra virgin olive oil
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1 red onion, halved, sliced
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1 red capsicum, chopped
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1 green capsicum, chopped
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2 garlic cloves, crushed
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2 teaspoons smoked paprika
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2 teaspoons dried oregano
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1 teaspoon ground cumin
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500g lean beef mince
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2 tablespoons no-added-salt tomato paste
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1 cup salt-reduced beef stock
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250g packet 2-minute brown and wild rice blend
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Light sour cream, to serve
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chopped avocado, to serve
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Fresh coriander sprigs, to serve
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Sliced red chilli, to serve
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Lime halves, to serve
Method
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1Heat oil in large frying pan over medium-high heat. Add onion and capsicums. Cook, stirring occasionally, for 5 minutes or until starting to brown. Add garlic, paprika, oregano and cumin. Cook, stirring, for 30 seconds or until fragrant. Add mince. Cook, breaking up mince with a wooden spoon for 6 to 8 minutes or until browned.
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2Add tomato paste, stock and 1/2 cup water. Bring to a simmer. Stir in rice. Reduce heat to medium-low. Cook, uncovered, for 8 to 10 minutes or until liquid is absorbed. Top with sour cream, avocado, coriander and chilli. Serve with lime wedges.
Source: taste.com.au
