Cook time 40 Minutes
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 medium (170g) red onion, diced
- 2 cloves garlic, chopped finely
- 500g minced beef
- 1 cup (200g) arborio rice
- 1 litre (4 cups) beef stock
- 2 tablespoons tomato paste
- 1 medium (200g) red capsicum, chopped
- 1 medium (200g) yellow capsicum, chopped
- 250g cherry tomatoes (yellow and green), halved
- 2 fresh long green chillies, seeded, sliced thinly
- ½ cup flat-leaf parsley, leaves picked
Method
- Heat the oil in a large, deep frying pan over medium heat. Add the paprika, cumin, onion, and the garlic; cook for two minutes or until the spices are aromatic and onion has softened.
- Increase the heat to high; add the beef. Cook, stirring, until the beef is well browned.
- Add rice, beef stock and tomato paste; bring to the boil. Reduce heat to medium-low; cook for 20–25 minutes, stirring occasionally, until the stock has all been absorbed. Stir in the capsicums; cook for a further two minutes.
- Meanwhile, combine the tomatoes, chillies, and parsley in a bowl and toss to combine.
- Serve the beef rice topped with the tomato mixture.
Not suitable to freeze or microwave.
