Tex-Mex Beef Fajita Rice
- 200g long grain rice
- 400g beef mince
- 1 chopped onion
- 2 sliced celery stalks
- 30g fajita spice mix
- 400g tin of kidney beans, drained
- 200g tin of sweetcorn, drained
- 400g tin of chopped tomatoes
- 30g chopped coriander
- Cook the rice according to packet instructions, then drain and set aside. Meanwhile, add the beef mince, onion and celery to a large saucepan and cook for 4 mins or until the meat has started to brown. Stir in the fajita spices and some salt and pepper, and cook for a minute more.
- Stir the chopped tomatoes, kidney beans and sweetcorn, then add half a can of water to the mix. Simmer for 20 mins, stirring occasionally, then stir in the drained rice and chopped coriander. Serve immediately with tortilla chips.
35 mins
4 serving