Rice with minced meat in a slow cooker

Ingredients:

• 2 cups long-grain white rice
• 1 package taco seasoning (28 gr.)
• 1 can (425 g) black beans, drained
• 220 g ground beef, fried and crumbled
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup frozen corn, thawed
• 1 whole tomato, core removed
• 1 lime, cut in half
• 1 cup grated cheddar (110 g), for serving
• Sour cream for serving
• 1 avocado, diced, for serving
• Special equipment: multicooker with a capacity of 5-10 tbsp.

Preparation:

1. Rinse the rice in a colander until the water runs clear. Place the rice in a slow cooker. Fill with water according to package directions. Add taco seasoning and 1 teaspoon coarse salt.
2. Add the beans in a small mound. Immediately next to the beans, place the ground beef in a mound, then the red pepper, green pepper, and corn. Place all ingredients in separate piles.
3. Turn the tomato over so it's core-side down and make a deep cross-shaped cut with a sharp knife. Place the tomato in the center of the multicooker, cross-side up. Close the multicooker and cook as you would regular white rice, following the manufacturer's instructions.
4. Once the cycle is complete, carefully open the slow cooker and stir the ingredients. Squeeze in the lime juice and stir. Taste and adjust the salt if needed. Sprinkle with cheddar cheese, if desired. Serve with sour cream and avocado, if desired.