We love Beef and Rice with Cheesy Topping and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Red Kidney Beans
Mature Cheddar Cheese(ContainsMilk)
Red Wine Jus Paste(ContainsCelery, Sulphites)
Water for the Rice
Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a colander. Roughly chop the coriander (stalks and all).
Heat a splash of oil in a large saucepan over medium-high heat. When hot, add the mince and cook until browned, 5-6 mins. Break the mince up with a spoon as it cooks. Stir in the garlic and Mexican spice and cook until fragrant, 1 minute more. Season with salt and pepper.
Lower the heat to medium and stir in the tomato puree, basmati rice, kidney beans and the water (see ingredients for amount). Stir in red wine jus paste until it has dissolved. Bring to the boil, then cover the pan with a lid or some kitchen foil.
Leave to cook for 15 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins (the rice will continue to cook in its own steam - don't look under the lid!). Meanwhile, grate the cheddar cheese.
Preheat your grill to high. Once the rice is cooked, remove the lid from the pan and season to taste with salt and pepper. Stir through half the coriander. Sprinkle on the cheese, then pop the pan under grill until the cheese is golden and bubbling, 2-3 mins.
Share the Mexican rice between your plates, top with the remaining coriander and enjoy!