Cheeseburger Rice Skillet

Ingredients

• 150g (5.5 oz) lean ground beef, 90%
• 60g (1/3 cup) white rice, dry
• 35g (1/3 cup) cheddar, grated
• 50g (1/2) onion, diced
• 60g (1/4 cup) tomato passata
• 20g (4 slices) pickles, chopped
• 2 garlic cloves (6g), minced
• 150ml (2/3 cup) hot beef stock
• 1 tsp yellow mustard, 1 tsp smoked paprika, 1/2 tsp fine salt

Method

1. Brown the beef in a dry hot pan, undisturbed for the first 3 min so it crusts, then break it up.
2. Keep going until the water it releases has boiled off and it sizzles in its own fat, about 5 min total.
3. Push the meat aside and soften the onion and garlic in the fat for 4 min.
4. Stir in the paprika, mustard and salt, then the dry rice, and coat it in the fat for 1 min - this keeps the grains separate.
5. Pour in the passata and hot stock, stir once and bring to a simmer.
6. Cover, drop to the lowest heat and cook 12 min without lifting the lid.
7. Off the heat, scatter the cheddar over, replace the lid and leave 3 min to melt.
8. Fork it through and top with the chopped pickles.