Ingredients

2 tbsp olive oil

1 onion, finely chopped

3 garlic cloves, minced

500g (1 lb) ground beef (lean mince)

1/3 cup tomato paste

1 1/4 cup long grain white rice, uncooked

2.5 cups (625 ml) chicken broth or stock, low sodium

400g (14 oz) can corn kernels, drained

400g (14 oz) can black beans, drained (or other beans)

1 capsicum/bell pepper, diced

1 cup green onions or shallots

2 cups (200g) cheese, shredded (any cheese that melts well)

0.5 tsp cayenne pepper

1.5 tbsp dried oregano

3 tsp cumin

3 tsp coriander

3 tsp onion powder

2 tsp paprika

1.5 tsp salt

Instructions

Step 1: Heat olive oil in a large pot over high heat. Add the minced garlic and finely chopped onion, and cook for about 1 1/2 minutes until the onion becomes translucent.

Step 2: Add the ground beef to the pot, breaking it up as it cooks, until no raw meat remains, about 2 minutes.

Step 3: Stir in the cayenne pepper, dried oregano, cumin, coriander, onion powder, paprika, and salt. Cook the spices with the meat for 30 seconds to release their flavors.

Step 4: Add the diced capsicum and cook for another minute, mixing well.

Step 5: Stir in the tomato paste and chicken broth, combining them thoroughly with the beef mixture.

Step 6: Add the uncooked rice, drained corn kernels, and drained black beans to the pot. Stir everything together.

Step 7: Bring the mixture to a simmer, then cover the pot and reduce the heat to medium-low. Let it cook gently for 15 minutes, until the rice is tender.

Step 8: Remove the lid and quickly stir in the chopped green onions and half of the shredded cheese.

Step 9: Smooth the top of the casserole, sprinkle the remaining cheese over it, cover again, and leave for 1 minute to allow the cheese to melt.

Step 10: Remove from heat and serve immediately. Garnish with extra green onions if desired.

Tips & Variations

Use low-sodium broth to control the salt level and add fresh chopped cilantro for a bright finish.

Substitute black beans with kidney beans or pinto beans based on preference.

For extra heat, increase the cayenne pepper or add chopped jalapeños when cooking the peppers.

Try mixing in some diced tomatoes for a slightly different texture and flavor.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice will require a longer cooking time and more liquid. Adjust broth quantity and cooking time accordingly to ensure the rice cooks through.

Is this casserole freezer-friendly?

Absolutely. Let the casserole cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.