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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.
Typical values per serving when made using specific products in recipe
Energy | 2,111kJ/ 501kcals |
|---|---|
Fat | 13.4g |
Saturated Fat | 5.4g |
Carbohydrates | 63.4g |
Sugars | 9.4g |
Fibre | 6.4g |
Protein | 31.6g |
Salt | 0.4g |
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