Ingredients
1 tbsp Olive oil
500 g (1.1 lb) Beef mince
1 Onion, peeled and chopped
3 Garlic cloves, peeled and crushed
4 Celery sticks, cut into small chunks
3 Green peppers, cut into small chunks
4 tsp Cajun spice mix
200 g (7 oz) Long grain rice
4 tbsp Tomato puree
800 ml (3.5 cups) Hot beef stock
75 g (3 oz) Cheese, grated
6 Spring onions (optional), chopped (to serve)
Instructions
- Heat olive oil in a large, deep frying pan over medium heat. Add the beef mince and cook for 5 minutes, breaking it up with a spoon until browned.
- Add onion, garlic, celery, green peppers, and Cajun spice mix. Cook for 5 minutes, stirring occasionally, until vegetables start to soften and the spices are fragrant.
- Rinse the rice under cold water until the water runs clear, then add it to the pan along with tomato puree and hot beef stock. Season with salt and pepper to taste.
- Stir well, cover with a lid, and cook gently for 15–20 minutes, stirring occasionally, until the rice is cooked and most of the liquid is absorbed.
- Preheat the grill to HIGH. Fluff the rice with a fork, sprinkle the grated cheese evenly over the top, and place the pan under the grill for 3–5 minutes until the cheese is melted and bubbling.
- Remove from the grill, sprinkle with chopped spring onions if using, and serve hot.
Notes
Swap beef mince for chicken, turkey, or plant-based mince for variety.
Add extra vegetables like mushrooms, courgettes, or spinach for more color and nutrition.
Use cheddar for a sharp flavor or mozzarella for a creamy melt.
Adjust spice levels by increasing or reducing Cajun seasoning to taste.
Serve with a green salad or coleslaw for a balanced meal.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: One Pot / Stove Top
- Cuisine: Cajun
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 540
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg
