One-Pan Mexican Beef Rice With Avocado and Sour Cream

Heat olive oil in your 28cm Fry Pan over medium-high heat. Add the diced onion and cook for 2-3 minutes until softened.

Add the beef mince, breaking it up with a wooden spoon. Cook for 5-6 minutes until browned all over. Add the minced garlic and cook for another minute.

Stir through the cumin, smoked paprika, and chilli powder, coating the mince evenly with the spices. Cook for 1 minute until fragrant.

Add the diced capsicums, rice, beef stock, and canned tomatoes. Stir well to combine, then bring to a boil.

Reduce heat to low and simmer for 15-18 minutes until the rice is cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.

Remove from heat and let it rest for 2-3 minutes. Season with salt and pepper to taste.

Serve topped with diced avocado, a dollop of sour cream, fresh coriander, and lime wedges on the side for squeezing over.