Slow-cooked cheesy beef Mexican rice

Stacy’s Slow-cooked Cheesy Beef Mexican Rice

Recipe thanks to Stacy Gillie from Campaspe Community Children’s Centre

Ingredients

• 800g lean beef rump sliced into strips
• 1 brown onion, diced
• 1 red capsicum, sliced
• 1 teaspoon each paprika, cumin and onion powder
• 2 tbsp garlic
• 600g bottle of passata
• 300g washed basmati rice
• 600ml beef stock
• 1-2 cups light mozzarella cheese, grated
• Optional toppings: natural yoghurt and coriander

Instructions

• Add beef, onion, capsicum, garlic, seasonings and passata to slow cooker. Stir and cook on low for 6-8 hours or high for 4 hours.
• Stir and add rice and stock. Cook for further 2 hours on low or 1 hour on high.
• Sprinkle cheese on top and cover with lid until melted.
• Serve and top with natural yoghurt.