Ingredients
13 total- 200g brown rice
- ½ red onion, thinly sliced
- 1 tbsp rice vinegar
- 2 tbsp olive oil
- 2 red peppers, thinly sliced
- 250g beef mince
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 (570g) jar carlin peas
- 400ml beef stock, hot
- 300g frozen sweetcorn
- ½ cucumber, diced
- 15g coriander, chopped
Method
6 stepsStep 1
Cook the rice as per pack instructions. Put the onion in a bowl with a pinch of salt, the vinegar and 2 tbsp water; set aside to pickle.
Step 2
Meanwhile, heat 1 tbsp oil in a large pan. Add the peppers; fry over high heat for 5 mins until softened and lightly charred. Tip onto a plate and return the pan to the heat.
Step 3
Add the mince, breaking it up, and cook for 5 mins or until browned, stirring occasionally. Add the paprika and cumin; cook for 1-2 mins more. Stir in the peas and stock. Simmer for 15 mins or until thickened.
Step 4
Heat the remaining 1 tbsp oil in another pan. Add the frozen sweetcorn, season and cook for 15 mins, stirring occasionally.
Step 5
For the salsa, toss the diced cucumber with a small pinch each of salt and pepper and the coriander.
Step 6
Divide the rice, bean mixture, peppers, sweetcorn and salsa into bowls and top with the onion pickle. Store leftovers chilled in separate airtight containers for up to 3 days.