One-pot healthy Mexican beef mince

I needed a quick and healthy lunch option today so I made this with a little help from taste.com.au

This quick and easy Mexican rice, capsicum and healthy beef mince dish topped with sour cream and avocado is the perfect weeknight dinner or lunch.

INGREDIENTS

• 2 teaspoons extra virgin olive oil
  1 red onion, halved, sliced
  1 red capsicum, chopped
  1 green capsicum, chopped
  2 garlic cloves, crushed
  2 teaspoons smoked paprika
  2 teaspoons dried oregano
  1 teaspoon ground cumin
  500g lean beef mince
  2 tablespoons no-added-salt tomato paste
  1 cup salt-reduced beef stock
  250g packet 2-minute brown and wild rice blend
  Light sour cream, to serve
  chopped avocado, to serve
  Fresh coriander sprigs, to serve
  Sliced red chilli, to serve
  Lime halves, to serve

METHOD

• Step 1
  Heat oil in large frying pan over medium-high heat. Add onion and capsicums. Cook, stirring occasionally, for 5 minutes or until starting to brown. Add garlic, paprika, oregano and cumin. Cook, stirring, for 30 seconds or until fragrant. Add mince. Cook, breaking up mince with a wooden spoon for 6 to 8 minutes or until browned.
• Step 2
  Add tomato paste, stock and 1/2 cup water. Bring to a simmer. Stir in rice. Reduce heat to medium-low. Cook, uncovered, for 8 to 10 minutes or until liquid is absorbed. Top with sour cream, avocado, coriander and chilli. Serve with lime wedges.

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