Brown the Beef: Place a large, deep skillet or lidded frying pan over a medium-high heat and add the olive oil. Once the oil shimmers and flows like water, add the beef mince. Break it apart with a wooden spoon and let it cook undisturbed for 3–4 minutes until the underside is deeply browned and you can hear a satisfying sizzle. Stir and continue cooking until all the mince is browned and no pink remains, about 5–6 minutes total. You'll know it's ready when the sizzling sound becomes less aggressive and the meat releases a rich, savoury aroma.

Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion, red and green bell peppers to the pan with the browned beef. Cook for 4–5 minutes, stirring occasionally, until the vegetables have softened and the onions turn translucent. The peppers should still have a slight bite, and the kitchen will smell wonderfully sweet and fragrant.

Bloom the Spices: Stir in the minced garlic, smoked paprika, ground cumin, dried oregano, salt, and black pepper. Cook for one minute, stirring constantly. You'll notice the spices become intensely aromatic and the mixture darkens slightly in colour. This step is crucial for deepening the overall flavour of the dish.

Add the Liquids and Rice: Pour in the tinned chopped tomatoes and the beef stock. Use your spoon to scrape up any browned bits from the bottom of the pan—this is pure flavour. Once the liquid begins to bubble gently around the edges, stir in the rinsed rice and frozen sweetcorn. Bring the mixture to a steady simmer; you should see small bubbles breaking the surface across the entire pan.

Simmer and Cook the Rice: Reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook undisturbed for 18–20 minutes. Do not lift the lid during this time, as the steam is essential for cooking the rice. After 18 minutes, carefully remove the lid. The rice should be tender and have absorbed most of the liquid. If there is still visible liquid, replace the lid and cook for another 2–3 minutes. The texture should be fluffy, not soupy.

Add the Cheese and Rest: Remove the pan from the heat. Sprinkle the grated cheese evenly over the top of the skillet. Cover the pan again with the lid and let it stand for 5 minutes. This resting time allows the cheese to melt into a gooey blanket and lets the rice finish absorbing any remaining steam. The final dish should be cohesive, with the rice and beef holding together slightly.

Garnish and Serve: Uncover the pan and scatter fresh coriander over the melted cheese if using. Fluff the mixture gently with a fork before serving to incorporate the cheese slightly. The finished skillet should be vibrant, with the red of the peppers and tomatoes contrasting beautifully against the golden cheese.