Beef Stew with Rice, Omelet and Cheese

Ingredients

• Ground Beef150 g
• Onion1/4 count (38 g)
• Tomato1 count (130 g)
• Rice1 cup (200 g)
• Paprika1 teaspoon (3 g)
• Cheddar Cheese1 slice (25 g)
• Egg1 count (55 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Make a cross-shaped cut at the top of the tomato of about one finger deep.

3. 3

   Step 3

   Place the tomato in a pot of boiling water and let boil for 5 minutes. Next, remove, drain and blend it. Set aside.

4. 4

   Step 4

   Preheat a pan over medium-high heat. In the meantime, salt and pepper the beef and chop the onion.

5. 5

   Step 5

   Once heated, add half of the oil with the onion and beef. Lower to medium heat.

6. 6

   Step 6

   Cook for 10 minute, stir occasionally until the beef takes on a brownish color. Add paprika, mix well and add the tomato.

7. 7

   Step 7

   Mix well and cook for 8 more minutes. Turn off.

8. 8

   Step 8

   Separately, crack the egg in a bowl and salt and pepper. Beat.

9. 9

   Step 9

   Place a pan over medium heat. Once heated, pour the remaining oil, spread and add the egg.

10. 10

    Step 10

    Cook for 2 minutes per side. Once flipped, add the cheese. Set aside.

11. 11

    Step 11

    Serve the rice with the stew and cover with the omelet.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef Stew with Rice, Omelet and Cheese can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.