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Method Prep:15min › Cook:30min › Ready in:45min
Using a good quality frying pan (with a lid) or thick based non-stick pan, fry the beef for a few minutes until nice and brown. There is usually no need to add oil when doing this as the beef will produce its own. Once browned off, drain the mince into a container and dispose of the fat.
Put the beef back into the pan over a low heat and add the chopped celery, chopped red pepper, dried oregano, thyme, garlic, dried chilli flakes, pepper, chives and paprika. Fry for about a minute to infuse the flavours. If the dish is looking a little dry after draining the fat from the mince you can add a splash of olive oil at this stage.
Add the rice to the mixture and continue to fry for a couple more minutes.
Add about 500ml of water and bring to the boil (or to speed things up add 500ml of pre-boiled water from the kettle).
Add the teaspoon of marmite and a splash or two of Tabasco® sauce into the mix and stir. Cover and simmer for around 12 to 15 minutes stirring occasionally. Add more water if it starts to dry out. The dish shouldn't have much of a sauce but you want to make sure the rice is cooked thoroughly and it's softened up nicely.
Once the rice has softened up and most (not all) of the sauce has soaked up then remove from the heat and stir in the chopped spring onions.
Add a splash more Tabasco® sauce if required and it's now ready to serve. Enjoy!
Another optional ingredient: 1/2 or 1 beef stock cube may be added at the same time as the water if desired (this can enhance the flavour if using cheaper mince or replace the marmite if you aren't a fan). I use both when using cheaper mince. A good quality steak mince shouldn't require any additional flavour.
Draining the mince (especially with cheaper mince) is essential as it removes a lot of the fat content making the dish healthier and it also makes your food taste nicer. You'd be surprised at how many people don't actually do this.
Add fresh chopped chilli if you prefer a slightly hotter dish.