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    Mexican chilli rice

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    Mexican chilli rice

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 30 minutes to 35 minutes 35 minutes

    Serves: 4


    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
    Chopped Tomatoes
    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. 

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