Save to your scrapbook
Mexican chilli rice
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
200g essential Waitrose Easy Cook Long Grain Rice
400g pack Waitrose Lean Aberdeen Angus Beef Mince
1 onion, chopped
2 sticks celery, sliced
28g sachet Santa Maria Medium Fajita Seasoning Mix
400g can red kidney beans, drained and rinsed
195g can sweetcorn, drained
390g carton Cirio Finely
28g pack fresh coriander
1. Cook the rice in boiling water for 12-15 minutes or until tender, then drain.
2. Meanwhile, fry the mince, onion and celery in a large saucepan for 2-3 minutes to brown. Stir in the fajita seasoning mix and cook for 1 minute.
3. Stir in the kidney beans, sweetcorn and chopped tomatoes, then half fill the tomato can with water and add to the pan. Simmer gently for 15-20 minutes, stirring occasionally.
3. Stir in the rice and coriander, then season and serve.
Typical values per serving:
This recipe was first published in Thu Aug 25 09:49:00 BST 2016.