Mexican beef one pot

Heat the oil in a large frying pan or skillet, over medium heat.

Add the beef and cook for 5mins, breaking up with a wooden spoon as you go.

Add the onion, garlic and peppers and cook for 5mins, stirring occasionally.

Pour in the beans, chopped tomatoes, and stock. Add the brown rice, paprika, cayenne, cumin, and oregano. Season with salt and pepper.

Mix well and bring to a boil, then reduce the heat to a simmer and cook with a lid on for 35-40mins, until the liquid is absorbed and the rice is tender. Add a splash more water if needed throughout cooking.

Serve topped with the avocado, lime, coriander, greek yoghurt and the romaine lettuce.