Mexican chilli rice

Cook the rice in boiling water for 12-15 minutes or until tender, then drain.

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.

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.

Stir in the rice and coriander, then season and serve.