Baked Mexican rice

Ingredients

• 500 g beef mince
• 300 g basmati rice
• 2 tbsp olive oil
• 1 red capsicum, finely chopped
• 1 cup frozen corn kernels
• 1 can four bean mix, drained
• 1 can (400 ml) cherry tomatoes
• 1 tbsp smoked paprika
• 2 tbsp taco seasoning
• 2 cups (500 ml) beef stock
• 1 beef stock cube, crumbled
• 1 tsp salt
• 2 cups shredded iceberg lettuce
• 1 avocado, sliced
• 2 cups shredded tasty cheese
• 1 cup mild salsa
• 1 cup sour cream

Instructions

1. Preheat the oven to 180˚C (fan-forced).
2. Crumble the beef mince into a large, heatproof heavy-based saucepan with a lid. In a fine mesh sieve, rinse the basmati rice and add to the pan, then drizzle with the olive oil. Add the capsicum, corn, beans, cherry tomatoes, paprika and taco seasoning to the pan, then mix well to combine. Pour over the beef stock, crumble over the stock cube and sprinkle with the salt, then mix again. Cover and bake for 1 hour, or until the rice is tender and cooked through.
3. Serve the baked Mexican rice with the lettuce, avocado, cheese, a dollop of salsa and sour cream.

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