One Pan Mexican Rice

Ingredients:
500g beef mince 
1tbsp oil 
1 tsp Supreme Chilli Powder 
1 tsp Supreme Cumin Powder 
1 tsp Supreme Chilli Flakes 
2 tsp Supreme Garlic Powder 
2 tsp Supreme Onion Powder
1 tsp Supreme Smoked Paprika Powder 
½ tsp Supreme Coarse Black Pepper 
½ tsp oregano 
salt to taste 
¾ cup red onion- peeled and finely chopped 
¾ cup coloured peppers- peeled and finely chopped 
¾ cup sweetcorn – peeled and finely chopped 
1 supreme chopped tomato tin 
1 ½ cup Lubna Basmati Rice- washed and rinsed 
2 ¾ cup chicken stock 
200g grated mozzarella 
Garnish:
salsa
sour cream
chopped coriander 
sliced avocado 
sliced limes 
Method: 
heat a large pan over medium-high heat. Add oil, beef mince and salt. Stir well to break the mince and cook until fully cooked through and all water has evaporated. Add all the herbs and spices and stir well. Cook for 2 minutes then add red onions, peppers and sweetcorn. Continue to cook for a few minutes until the veggies start to soften then stir in the chopped tomato tin. Simmer for 5 minutes then add rice and stir so the rice is coated well in the mince. Now add the chicken stock, mix well and bring to a boil. Cover, reduce heat and simmer for 18-20 minutes until rice is tender. Top with cheese and return the lid to the pan for 2-3 minutes until the cheese is melted. Garnish with coriander, limes, avocado, sour cream and salsa.