One-Pot Mexican Beef Mince

2 teaspoons extra virgin olive oil

1 red onion, halved, sliced

1 red capsicum, chopped

1 green capsicum, chopped

2 garlic cloves, crushed

2 teaspoons smoked paprika

2 teaspoons dried oregano

1 teaspoon ground cumin

500g lean beef mince

2 tablespoons no-added-salt tomato paste

1 cup salt-reduced beef stock

250g packet 2-minute brown and wild rice blend

Light sour cream, to serve

chopped avocado, to serve

Fresh coriander sprigs, to serve

Sliced red chilli, to serve

Lime halves, to serve

Heat oil in large frying pan over medium-high heat. Add onion and capsicums. Cook, stirring occasionally, for 5 minutes or until starting to brown. Add garlic, paprika, oregano and cumin. Cook, stirring, for 30 seconds or until fragrant. Add mince. Cook, breaking up mince with a wooden spoon for 6 to 8 minutes or until browned.

Add tomato paste, stock and ½ cup water. Bring to a simmer. Stir in rice. Reduce heat to medium-low. Cook, uncovered, for 8 to 10 minutes or until liquid is absorbed. Top with sour cream, avocado, coriander and chilli. Serve with lime wedges.