Ingredients (serves 6):
1 tbsp. olive oil
3 cloves garlic, minced
1 small yellow onion, finely diced
1 red bell pepper, diced
1 green bell pepper, diced
1 lb. (450g) ground beef, 5% fat
½ cup (125g) tomato passata
1 ⅓ cup (235g) canned black beans, drained
1 cup (195g) white rice, raw
1 ½ cups (355ml) beef stock
½ cup (55g) cheddar cheese, shredded (or vegan cheese of choice)
1 tbsp. paprika
1 tsp. garlic powder
1 tsp. cumin
1 tsp. oregano
½ tsp. smoked paprika
½ tsp. onion powder
½ tsp. red chili flakes
½ tsp. salt, or to taste
½ tsp. black pepper, or to taste
Heat olive oil in a large skillet over medium-high heat. Add the garlic, onion, and bell peppers. Sauté for 3-5 minutes.
Move vegetables to one side and add in ground beef. Cook the beef for 8-9 minutes, or until cooked through and browned. Next, mix everything together in the skillet.
Add taco seasoning, tomato passata, and black beans. Cook for a 2-3 minutes. Then, add in the rice and broth. Bring to a boil, and reduce the heat to low.
Cover and allow to simmer for 15-20 minutes or until the rice has softened and absorbed the majority of the liquid.
Sprinkle cheese on top of skillet and either let melt naturally or place it in the heated oven at 400°F (200°C) for a few minutes.