CARAMELISED ONION AND VEGIE PIZZA

PREPARATION TIME: 15 MINS COOKING TIME: 50 MINS SERVES 4 (AS A MAIN)

1 tsp olive oil

1 brown onion, finely chopped 2 cloves garlic, crushed

1 tsp ground cumin

2 tsp ground coriander

2 tsp smoked paprika

1 tsp ground cinnamon

1/4 tsp ground chilli

1 large red capsicum, chopped 1 large zucchini, coarsely grated 1 large carrot, coarsely grated 500g extra-lean beef mince 400g can no-added-salt

chopped tomatoes

500g tomatoes, chopped 1 Massel Salt-Reduced ChickenStyle Stock Cube

250ml (1 cup) boiling water 400g can no-added-salt kidney

beans, rinsed and drained 120g (1/2 cup) SunRice Doongara

Clever Low GI White Rice 4 Tbsp extra-light sour

cream, to serve

Coriander leaves, to serve

Lime wedges, to serve

1 Heat oil in a large heavy-based saucepan over medium. Add onion and garlic. Cook, stirring occasionally, for 6-7 minutes or until onion softens. Add cumin, coriander, paprika, cinnamon and chilli. Cook, stirring, for 1 minute. Add capsicum, zucchini and carrot and cook, stirring often, for 2 minutes.

2 Increase heat to high and add mince. Cook, stirring often, for 3-4 minutes or until mince browns. Add canned tomato, fresh tomato and combined stock cube and boiling water. Cover and bring to a simmer. Reduce heat to medium-low and cook, covered, for 10 minutes. Remove lid and cook gently over medium for 15 minutes. Add beans and continue to cook for a further 5-10 minutes or until the mixture reduces and thickens.

3 Meanwhile, cook the rice following pack instructions.

4 Divide rice and chilli between shallow serving bowls. Top with sour cream and coriander. Serve with lime wedges.