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Method Prep:10min › Cook:35min › Ready in:45min
Melt the butter in a large saucepan over medium heat. Cook the beef mince until brown and crumbly, about 5 minutes. Add the bacon and onions and cook until the bacon is crisp and the onion tender, about 10 minutes.
Stir in the mushrooms and rice until well combined. Pour in the chopped tomatoes, beef stock cube and water. Season with mixed dried herbs, salt and pepper.
Bring to the boil, then reduce the temperature to a simmer. Cover and cook until the rice is cooked and the liquid is absorbed, about 20 minutes. Serve with grated cheese.