1
Heat olive oil in a large pot over medium-high heat.
2
Add the steak mince and cook until browned, breaking it up into small pieces as it cooks.
3
Add the diced onion, bell pepper, and minced garlic. Cook until the vegetables are softened.
4
Add the frozen sweetcorn, tomato purée, chopped tomatoes, beef stock, ground cumin, smoked paprika, and dried oregano. Stir to combine.
5
Add the long grain white rice to the pot and stir to combine.
6
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
7
Stir in the grated cheddar cheese and cook until melted.
8
Season with salt and pepper to taste.
9
Serve hot, garnished with fresh baby spinach and a squeeze of lime juice.