Rice with minced beef, peppers and peas

Ingredients for 4 portions

• 1Yellow onion, chopped
• 1Bell pepper, red, chopped
• 2 clovesGarlic, chopped
• 2 tbspRapeseed oil
• 500 gBeef mince
• 1 tspPaprika
• 1 tspOregano
• to tasteSalt
• to tasteBlack pepper
• 400 gCrushed tomatoes
• 300 gRice
• 1 cubeBeef stock, crumbled
• ≈ 500 mlWater, hot
• 150 gGreen peas

Method

1. Chop the onion, pepper and garlic.
2. Heat the oil in a wide pan and cook the onion and pepper for 5 minutes, until softened. Add the garlic and cook for 1 more minute.
3. Turn up the heat, add the mince and fry it for 6–8 minutes, breaking it up, until no longer pink. Season with the paprika, oregano, salt and pepper.
4. Stir in the crushed tomatoes and simmer for 3 minutes. Add the rice and stir, then pour in the hot water and the crumbled stock cube and bring to the boil.
5. Cover and cook over a low heat for 15 minutes.
6. Scatter over the peas, cover again and cook for 5 more minutes, until the rice is tender and has absorbed the liquid.
7. Turn off the heat and leave to stand, covered, for 5 minutes. Stir gently and serve.

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