Mexican Rice & Beef Tacos

Heat butter in a large skillet over medium-high heat. Add 200g diced onion and 200g diced red pepper; sauté 3 minutes until softened.

Add 454g ground beef to the skillet and brown, breaking it apart, 5–6 minutes until cooked through. Drain excess fat if needed.

Stir in 154g rice and toast gently for 2 minutes, stirring often, until rice is lightly golden.