Tex Mex Rice Bake

Makes 4-6 servings

Ingredients

Olive oil

2-3 garlic cloves, minced

1/2 onion, diced

500 g ground beef

1 carrot, diced

1 red bell pepper, diced

2 cups frozen corn

2 cups white rice

1/2 tb chili powder

1/2 tsp cumin

1/2 tb paprika

1 tsp garlic powder

Salt

Pepper

1 can diced tomatoes

1-2 litres chicken broth

Grated cheddar cheese

Lime wedges and chopped green onion for garnish

1. In a large pot with olive oil over medium-high heat, saute the garlic and onions. Add in the beef, and cook until done. Remove the beef, garlic and onions, and set aside.

2. In the same pan, cook the carrots, bell peppers and corn, for about 5-7 minutes. Add the beef mixture back in the pan, and then add the rice. Add in the chicken broth, canned diced tomatoes and the seasonings, and give everything a stir. Turn the heat to medium-low, and cover the pot with a lid.

3. Stir the mixture from time to time. Add more chicken broth or water if the rice is not fully cooked.

4. Transfer the mixture into a baking dish, and sprinkle cheddar cheese on top. Bake for 10-15 minutes at 400F, or until the cheese has melted. Garnish with green onion and a lime wedge.