Mexican Beef and Rice Stew
Contains none of the 14 statutory EU/Norwegian allergens.
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Ingredients (15)
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Instructions (5)
Finely dice the onion, mince the garlic cloves, and cut the bell pepper into bite-sized cubes.
Heat the oil in a large pot or deep sauté pan over medium-high heat. Add the ground beef and cook until nicely browned, breaking it up with a spatula.
Stir in the diced onion, minced garlic, bell pepper, taco spice, and tomato paste. Sauté for about 2 minutes until fragrant.
Pour in the canned tomatoes and water, crumble in the beef stock cube, and add the jasmine rice. Bring to a boil, then reduce the heat to low, cover with a lid, and simmer gently for 15 minutes.
Rinse and drain the kidney beans and corn kernels. Stir them into the pot and let simmer for another 3 minutes until heated through. Season with salt and pepper before serving.
