One-Pan Cheesy Taco Rice

Brown the lean beef mince in a large pan over medium‑high heat. Once browned, add the taco seasoning, diced red onion, and diced red capsicum; cook for a few minutes until the vegetables begin to soften.

Stir in the crushed tomatoes, tomato passata, beef stock, and the uncooked jasmine rice. Mix well to combine all ingredients.

Cover the pan, reduce the heat to low, and simmer for 15–20 minutes, stirring occasionally, until the rice is tender. If the mixture looks dry, add a splash of water.

Sprinkle the grated cheese over the top, cover the pan again and let it melt, then garnish with fresh coriander before serving.