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A cosy, colourful one-pot dinner packed with tender beef, juicy vegetables and fluffy rice, all coated in a lightly spiced tomato sauce. The extra courgette sneaks in even more veg and fibre without making the dish feel heavy.
1.
Heat olive oil in a large pan over medium high heat.
2.
Add the beef, breaking it up with a wooden spoon, and cook until browned.
3.
Add in the peppers, courgette and spices. Cook, stirring occasionally to avoid sticking.
4.
Add the rice and cook for a minute or so. Then add the chopped tomatoes and water and stir to combine.
5.
Bring to a boil and then reduce to a simmer and add a lid. Simmer for about 15 minutes.
6.
Preheat oven to a grill setting.
7.
Remove the lid, sprinkle the cheese all over and then place under a grill for about 5 minutes.
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Storage information
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly until piping hot, adding a splash of water if the rice has dried out. Freeze for up to 2 months, then thaw overnight in the fridge and reheat thoroughly.
Tip
Lower carb: Replace the wholegrain rice with cauliflower rice, or reduce the rice to 50g and add extra courgette or peppers. Lower fat: Use extra-lean beef mince, reduce the olive oil to 2 teaspoons and use reduced-fat cheese.
Cost-saving tips
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