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.
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Cheesy beef rice