Recipe

Cheesy Rice Skillet

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Cheesy Rice Skillet

A delicious mixture of rice, veggies and mince, covered in melted mozzarella.




Ingredients to serve 2

  • 250g x beef mince
  • 1 tsp x vegetable stock fonds
  • ½ x onion – peel & chop finely
  • 1 x courgettes – dice (½ cm)
  • ½ x bell pepper – deseed & dice (½ cm)
  • ½ cup x jasmine rice – rinse
  • 1 clove x garlic – peel, grate finely & chop
  • 100g x Swiss chard – discard stalks & slice thinly (1cm)
  • 75g x grated mozzarella
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 500g x beef mince
  • 2 tsp x vegetable stock fonds
  • 1 x onion – peel & chop finely
  • 2 x courgettes – dice (½ cm)
  • 1 x bell pepper – deseed & dice (½ cm)
  • 1 cup x jasmine rice – rinse
  • 2 cloves x garlic – peel, grate finely & chop
  • 200g x Swiss chard – discard stalks & slice thinly (1cm)
  • 150g x grated mozzarella
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Mince: Place a large pan on medium-high heat with a drizzle of olive oil. When hot, add the beef mince, season with salt and pepper and break apart with a spoon. Brown for 3-4 minutes until golden, then remove from the pan, drain, discard the liquid and set aside.

Step 3

Vegetable stock: Mix the stock fonds with boiling water (4 cups for 4; 2 cups for 2) and stir until dissolved.

Step 4

Rice mix: Add another drizzle of olive oil to the same plan. Add the onion with a pinch of salt and cook for 5 minutes. Then add the courgettes and bell pepper, sauté for 4-5 minutes until lightly golden, then add the rice with garlic. Sauté for 1 minute, add the vegetable stock and leave to simmer (gently boil) for 12-14 minutes, until the rice is cooked, but with a slight bite. Add a little more water if all the water evaporates before the rice is cooked. Once the rice is cooked and the water has all been absorbed, add the Swiss chard and mince and mix through to let the Swiss chard wilt. Season with salt and pepper to taste, top with mozzarella and cover for minute until the cheese melts.

Step 5

Serve straight away while still hot.



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