Mexican Minced Beef with Rice and Cheese

INGREDIENTS (Serves 4) ◆ 3tbsp sunflower oil ◆ 600g beef mince, at

least 15% fat ◆ 1 small onion, finely

chopped ◆ 1 red pepper, cored,

seeded and chopped ◆ 2 garlic cloves, finely

chopped ◆ 1tsp ground cumin ◆ 1tsp ground coriander ◆ ½tsp smoked paprika ◆ ½tsp dried oregano ◆ 250g canned chopped

tomatoes ◆ 200g canned kidney

beans, drained ◆ 1 large beef tomato ◆ 1 dash Tabasco ◆ 600g cooked short-grain

rice ◆ 2-3tbsp coriander, finely

chopped

◆ Firm cheese, eg

Cheddar, for grating ◆ Salt and freshly ground

black pepper 1 Heat 2tbsp oil in a large saucepan. Add the beef and some salt and pepper, and brown in the hot oil, breaking it up with a wooden spoon. Once browned, remove from the saucepan to a plate using a slotted spoon. 2 Reduce the heat under the pan to medium. Add remaining oil and then the onion, pepper, and a pinch of salt. Sauté until soft, about 5min, then stir in the garlic. Cook for 1min. 3 Stir in spices and oregano, and cook for a further 1min before covering with the chopped tomatoes, beans, beef tomato, Tabasco and 250ml water. Bring to a rapid simmer and then simmer gently until thickened, about 30min, stirring from time to time. Season to taste. 4 Divide rice between bowls and top with the minced beef, coriander and a fresh grating of cheese.