This beautiful rissoto is made easy by the frozen grilled vegetable mix and is elevated by the cajun seasoning.
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Heat the olive oil in a large frying pan and fry the vegetables for 2 minutes. Add the cajun seasoning and rice and cook for 1-2 minutes. Stir in the chopped tomatoes and kidney beans.
Gradually add the stock a little at a time and cook, loosely covered, for 20 minutes over a low heat until the rice is tender and the liquid has been absorbed. Serve immediately.
Typical values per serving when made using specific products in recipe
Energy | 1,729kJ/ 409kcals |
|---|---|
Fat | 7.5g |
Saturated Fat | 1.9g |
Carbohydrates | 73.6g |
Sugars | 9.4g |
Fibre | 6.4g |
Protein | 11.8g |
Salt | 1.6g |
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