Preheat your oven to 180°C (350°F). While the oven heats, place a large ovenproof skillet or casserole dish over a medium-high hob heat. Add the olive oil and let it shimmer — you'll see it glisten and move easily across the pan surface.

Brown the mince: Add the ground beef, breaking it apart with a wooden spoon. Cook for 5-6 minutes until it turns a deep brown colour, no longer pink, and you hear a satisfying sizzle. The smell at this stage is incredibly savoury. Drain off any excess fat, leaving about a tablespoon behind for flavour.

Sauté the aromatics: Add the diced onion and red bell pepper to the pan. Stir everything together and cook for 4-5 minutes until the onion becomes translucent and soft, and the pepper releases its sweet scent. The vegetables will soften visibly and look glossy.

Add garlic and spices: Stir in the minced garlic, smoked paprika, cumin, and oregano. Cook for exactly one minute — you'll know it's ready when the spices become fragrant and the garlic smells toasted, not burnt. This step unlocks the flavour.

Incorporate rice and liquids: Pour in the uncooked rice, stirring to coat every grain with the spiced beef mixture. Then add the chopped tomatoes and beef stock. Stir well, scraping the bottom of the pan to release any browned bits — that's pure flavour. The mixture will look quite liquid and soupy at this stage, and that's exactly right.

Bring to a gentle simmer: Allow the liquid to come to a gentle bubble. You'll see small bubbles breaking the surface steadily, not a violent boil. This takes about 2-3 minutes. Season with salt and pepper.

Transfer to the oven: Cover the dish tightly with a lid or aluminium foil. Place it in the preheated oven and bake for 25 minutes. After 25 minutes, remove the lid, stir in the frozen peas, and sprinkle the grated cheese over the top if using. Return to the oven, uncovered, for a further 10-15 minutes. The rice should be tender, the liquid fully absorbed, and the cheese melted and golden in patches. The surface will look bubbly and inviting.

Rest before serving: Remove the dish from the oven and let it stand for 5 minutes. This allows the rice to finish absorbing any remaining steam and sets the structure so it serves neatly. The dish will look slightly firmer and less jiggly after resting.