Ingredients

The following ingredients have 5 Servings
  • 2 tbsp olive oil
  • 1 onion (, diced (any type))
  • 1 red capsicum / bell pepper (, diced (large))
  • 2 garlic cloves (, minced)
  • 500g (1 lb) ground beef (mince) (, lean)
  • 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 (, low sodium)
  • 2 cups (300g) diced frozen veggies (, I used corn, pea, carrot mix (Note 2))
  • 3 big handfuls baby spinach (~ 90g/3 oz) (, or other leafy greens (Note 3))

Instruction

  • Heat oil in large pot over high heat. Add onion, capsicum and garlic. Cook for 1 minute.
  • Add beef, cook until brown, breaking it up as you go.
  • Add tomato paste, salt, pepper, onion powder, oregano, cumin and cayenne pepper. Cook for 1 minute.
  • Turn heat down to medium. Add rice and beef broth, mix well. Add frozen veggies and bay leaf, then stir.
  • 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.
  • Remove from heat. Quickly toss spinach on top of the rice and put the lid back on. Leave to rest for 10 minutes.
  • Fluff rice and mix through wilted spinach with a fork. Adjust salt if desired. Serve!