Mexican chilli rice

Name: Mexican chilli rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 200 g essential Waitrose Easy Cook Long Grain Rice; 400 g Waitrose Lean Aberdeen Angus Beef Mince; 1 onion, chopped; 2 Celery Sticks, sliced; 28 g sachet Santa Maria Medium Fajita Seasoning Mix; 400 g red kidney beans, drained and rinsed; 195 g sweetcorn, drained; 390 g Cirio Finely Chopped Tomatoes; 28 g fresh coriander

5 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

200g essential Waitrose Easy Cook Long Grain Rice
400g Waitrose Lean Aberdeen Angus Beef Mince
1 onion, chopped
2 Celery Sticks, sliced
28g sachet Santa Maria Medium Fajita Seasoning Mix
400g red kidney beans, drained and rinsed
195g sweetcorn, drained
390g Cirio Finely Chopped Tomatoes
28g fresh coriander

Method

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.