Dirty rice (easy rice risotto)

Tam West

Serve this rice risotto as is or use it to make tasty stuffed capsicums.

Ingredients

1	Onion, finely chopped
2 stalks	Celery, finely chopped
1 large	Yellow capsicum, or a red onion, finely chopped
3 cloves	Garlic, crushed with 1 tsp salt
1 drizzle	Olive oil
1 knob	Butter, a large one for cooking mince
350 g	Beef mince (Main)
3	Sausages, meat squeezed from casings (Main)
1 tsp	Dry mixed herbs
1 tsp	Paprika
1 tsp	Onion powder
½ tsp	Cayenne
½ tsp	Freshly ground black pepper
1 cup	Chicken stock, a large one
3	Bay leaves, fresh
3 cups	Cooked rice, chilled, you may not need it all
1 large handful	Chopped parsley

Directions

1. Finely chop onion, celery and capsicum.
2. Crush garlic with 1 tsp salt in to a smooth paste. Gently fry all in a little olive oil until soft.
3. Remove. Reheat pan with butter. Add mince and the sausage meat and cook over a high heat, stirring often to break up and brown evenly, approximately 5 minutes.
4. Reduce heat, return veges. Add dried herbs, paprika and onion powder and cayenne and fresh pepper. Cook, stirring, for a further 3-5 minutes.
5. Add chicken stock and bay leaves and simmer.
6. Add 2-3 cups chilled cooked rice and cook, stirring often, to heat rice and soak up stock.
7. Remove from heat, stir in chopped parsley and sprinkle with flaky sea salt.

More of Warren's beef mince recipes

• Stuffed capsicums
• Patty melt
• Indian-spiced patties