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.
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Cheesy beef rice
Cheesy beef rice

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