Beef and Corn Rice Skillet

Ingredients

• 540g Beef mince
• 320g Rice
• 220g Canned corn kernels
• 1 capsicum Capsicum
• 2 tomatoes Tomatoes
• 90g Shredded tasty cheese

Method

1. Prep the ingredients Set out beef mince, rice, corn, capsicum, tomato and cheese. Wash, trim, and chop capsicum and tomato before heating the pan. Drain corn. Measure cheese.
2. Start the pan Heat a large non-stick frying pan over medium heat and add two tablespoons of water, then cook the beef mince for 6-8 minutes, breaking it up as it cooks, until browned with no pink remaining (75C on a food thermometer).
3. Add vegetables Add corn, capsicum and tomato and cook for 3-5 minutes until softened.
4. Add the base Stir in long-grain white rice. Add about 3 1/2 cups water so the grains can cook without drying out.
5. Cook through Use a lid that fits the pan. Bring to the boil, cover, reduce the heat to low and simmer for 15-18 minutes until the rice is tender and the mixture is hot, then stand covered for 5 minutes.
6. Finish Uncover, scatter over cheese and stir gently until melted.
7. Serve Fluff the rice, check the grains are tender, and divide into serves while warm.