One Pot Beef, Rice & Peppers

A hearty one pot beef rice and peppers recipe, hand-picked for a balanced, protein-rich meal with warming spices and simple prep.

INGREDIENTS
400 grams Extra Lean Ground Beef
3 stalks Spring Onion (Green Part Only)
(chopped)
2 Red Bell Pepper (chopped)
1 1/2 tsps Smoked Paprika
1/2 tsp Chili Powder
1 tsp Sea Salt
1 tin Chopped Tomatoes
11/2 cups Basmati Rice
450 mls Chicken Bone Broth

DIRECTIONS

1. Heat a large pan on medium heat. Add the beef to the pan, breaking it up with a wooden spoon as it cooks. Once it is cooked through, transfer the meat to a bowl and set aside. Drain any excess drippings from the pan.

2. Add the onion and pepper to the pan and cook over medium heat for about 5 minutes or until softened, stirring often. Add the smoked paprika, chili powder and salt. Cook for one minute while mixing well.

3. Add the beef back to the pan along with the chopped tomatoes and their juices. Add the rice and broth. Stir well and place the lid on to partially cover. Turn up the heat and bring to a boil, then reduce to a simmer, leaving the lid on partially. Simmer for 25 to 28 minutes, until the rice is cooked through and most of the liquid is absorbed.

4. Divide into bowls and enjoy!

NOTES
LEFTOVERS
Store in an airtight container in the fridge for up to 3 days, or freeze for longer.

SERVE WITH
Mixed salad leaves

MORE SPICE
Add chilli flakes or other spicy pepper.

NO CHICKEN BROTH
Use water, beef broth or vegetable broth.