This is a really tasty and warming dinner and although I used mushrooms was thinking peppers would be really good in this too.
If you don’t like spice just leave the chili out of it and I’m sure it would still be tasty, I think this would be a great dish to make for a family and once its prepared it can just go in the oven while you get on with other stuff you don’t have to stand over it stirring or anything like that. It’s a pretty good one to make from store cupboard ingredients and is quite economical and makes quite a lot! I took some to work for lunch the next day : )
(   count the cheese as your ‘B’ choice.)
1lb extra lean minced beef
1 chopped onion
4oz sliced mushrooms
1 can chopped tomatoes
1 pint beef stock (from a cube is fine)
1 mug of long grain rice
1 tsp salt
1/2 tsp pepper
1 tbsp worcestershire sauce
1 tsp cumin
1/2 tsp chili flakes
2 cloves garlic (crushed)
4oz low fat cheddar cheese (grated)
Place the minced beef and chopped onion in a large non stick pan and fry over  a medium heat until the minced beef is browned and the onion is soft.
Add all the other ingredients apart from the cheese , mix well, bring to the boil then reduce the heat and simmer for about 20-30 minutes until the rice is cooked and the liquid has absorbed (only stir very occasionally so the rice doesn’t break up.) Once this stage is reached taste to see if needs more salt or pepper.
Put the mixture into a large ovenproof casserole dish and sprinkle over the grated cheese  and bake at gas 6 / 200/400 until cheese has melted and the top is browned
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