Comfort food at its best – this one-pot dinner is packed full of hidden veg so is an all-round winner!
Makes approximately 4 servings
Preparation time is approximately 10-15 minutes
Cooking time is approximately 15-20 minutes
Ingredients
2 tablespoons olive oil
500g Beef mince
250g rice
8 mushrooms, chopped
Garlic (1 clove chopped or 1 teaspoon of lazy garlic)
1 pint of beef stock (gluten free if necessary)
2 tablespoons of tomato puree
1 pepper (any colour), chopped
Cheddar (dairy free cheese if necessary)
Onion
Additional veg – spinach and sweetcorn (optional)
How to make Mincey Rice Pot
Heat the oil in a non-stick frying pan on a high heat and add the minced beef.
Add the onions, pepper, mushrooms (and any additional veg) and fry for approximately 2 minutes then add the tomato puree and cook for another 5 minutes. Stir regularly.
Add the garlic and stir through then add the rice and cook for approximately 4 minutes. Add salt and pepper to taste.
Add the stock and bring to a gentle simmer. Pop a lid on and leave for 15 minutes. Taste and see if another stock cube is required.
Sprinkle cheese on top and pop the lid back on for another couple of minutes. As soon as the cheese is melted, it’s ready to serve.
HINTS & TIPS
Leftovers can be kept in the fridge, in a bowl covered in cling film or in an airtight container, for 2 - 3 days.
'Lighten up' this recipe with using lean minced beef and less cheese ( and more veg!)
Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.
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