Categories: Asian

Ingredients

• 2 tbsp olive oil
• 1 red onion (or brown, yellow or white) , diced
• 1 red capsicum / bell pepper (large) , diced
• 2 garlic cloves , minced
• 500 g / 1 lb lean beef mince (ground beef)
• 2 1/2 tbsp tomato paste
• 1 1/4 tsp salt
• 1/2 tsp EACH cumin, black pepper
• 1 tsp each onion powder, dried oregano (or other herb of choice)
• 1/4 tsp cayenne pepper (optional)
• 1 dried bay leaf
• 1 1/4 cups / 225g long grain white rice (uncooked) (Note 1)
• 2 cups / 500 ml beef broth
• 2 cups / 300g diced frozen veggies (I used corn, pea, carrot mix) (Note 2)
• 2 large handfuls baby spinach (~ 90g/3 oz), or other leafy greens (Note 3)

Directions

1. Heat oil in large pot over high heat. Add onion, capsicum and garlic. Cook for 1 minute.
2. Add beef, cook until brown, breaking it up as you go.
3. Add tomato paste, salt, pepper, onion powder, oregano, cumin and cayenne pepper. Cook for 1 minute.
4. Turn heat down to medium. Add rice and beef broth, mix well. Add frozen veggies and bay leaf, then stir.
5. Place lid on, lower heat to medium low so it’s simmering gently. Cook for 12 – 15 minutes (might even take longer) until all liquid is absorbed (tilt pot to check). The rice should be just cooked, but will be wet.
6. Remove from heat. Quickly toss spinach on top of the rice and put the lid back on. Leave to rest for 10 minutes.
7. Fluff rice and mix through wilted spinach with a fork. Adjust salt if desired. Serve!

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