Spray a large pan with low-calorie spray. Add finely diced onion, chopped carrot, and crushed garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes.

Add the extra lean beef mince to the pan. Cook until browned and crumbly, stirring occasionally for 6-8 minutes.

Stir in the Cajun seasoning, paprika, and tomato paste. Add the chopped red bell pepper and cook for an additional 2-3 minutes.

Pour in the dry long grain white rice and chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes.

Once the rice is cooked, gently fold in the reduced fat mayo, fat-free Greek yoghurt, garlic powder, onion powder, and grated Colby cheese.

Season generously with salt and pepper. Garnish with chopped spring onions before serving.