Dinner recipe
A one-pan beef, black bean, pepper, and sweetcorn rice dinner finished with lime yogurt for a bright family-friendly bowl.
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Ingredients
wide lidded frying pan, chopping board, knife, grater
Method
Deseed the red peppers and cut them into small chunks. Drain and rinse the black beans, then finely grate the lime zest and cut the lime in half.
Heat 1 tbsp oil in a wide lidded frying pan over a medium-high heat. Add the beef mince and cook for 5 to 6 minutes, breaking it up with a spoon, until browned with no large pink patches left. Hold back extra salt and black pepper until the final taste check.
Stir in the peppers, tomato puree, mild chilli powder, and lime zest. Cook for 3 minutes until the peppers start to soften and the tomato puree darkens slightly on the base of the pan.
Stir in the rice, black beans, sweetcorn, and beef stock. Bring to a steady simmer, cover with a lid, then cook over a medium-low heat for 15 minutes until the rice is tender and most of the stock has been absorbed.
Turn off the heat and leave the covered pan to stand for 5 minutes. Fluff the rice with a fork, check it is piping hot throughout, and squeeze over half the lime juice.
Mix the Greek yogurt with the remaining lime juice and a pinch of salt. Spoon the smoky beef, bean, and rice mixture into bowls, then add a spoonful of lime yogurt at the table. Taste once everything is assembled, then add a little salt and black pepper only if needed.
