Brown the beef

• Heat the olive oil in a large pot over medium-high heat.
• Add the beef mince and cook, breaking it up, until browned.

Soften the vegetables

• Add the onion and red bell pepper and cook until softened.
• Stir in the garlic and cook until fragrant.

Add the spices and tomato

• Stir in the smoked paprika, cumin and oregano.
• Add the tomato purée and cook it out briefly.

Cook the rice

• Add the white rice, chopped tomatoes and beef stock.
• Stir well, bring to a simmer, then cover and cook until the rice is tender and the liquid is absorbed.

Melt the cheese

• Scatter the grated cheddar over the top.
• Cover and cook until the cheese is fully melted.

Finish and serve

• Fluff the rice and scatter over the chopped coriander.
• Serve straight from the pot.