Servings: 6-8
Prep time: 20 mins
Cooking time: 35 mins

INGREDIENTS
45 ml (3 tbsp) sunflower oil
1 onion, finely chopped
1 red pepper, seeded and chopped
500 g beef mince
1 x 400 g can Rhodes Quality Tomato Mexican Style
65 ml (1 x 115 g) Rhodes Quality Tomato Paste
750 ml (2½ cups) prepared chicken stock
salt and freshly cracked black pepper
375 ml (1½ cups) white rice
1 x 410 g can Rhodes Quality Whole Kernel Corn, drained and rinsed
1 x 410 g can Rhodes Quality Black Beans, drained and rinsed
1 x 410 g can Rhodes Quality Green Beans, drained and rinsed
 To serve: Avocado slices, sour cream, chopped parsley

METHOD
1. Heat the oil in a large saucepan.
2. Add the onion and the red pepper and fry until soft and translucent.
3. Add the beef mince and fry until browned.
4. Add the Rhodes Quality Mexican Tomato and the Rhodes Quality Tomato Paste.
5. Add chicken stock.
6. Bring to the boil and then reduce the heat and simmer for ten minutes.
7. Season to taste with the salt and pepper.
8. Simmer for a further 5 minutes.
9. Add the Rhodes Quality Whole Kernel Corn, Rhodes Quality Black Beans and the Rhodes Quality Green Beans and stir to mix.
10. Add rice and stir.
11. Reduce heat.
12. Simmer, stirring often, until all the liquid is absorbed, and the rice is cooked.
13. Add extra water or chicken stock if needed during cooking.
14. Remove the Mexican Rice Casserole from the heat.
15. Fluff the rice with a fork.
16. Garnish with the sour cream, avocado and parsley

Tip: If you enjoy spicy food, feel free to add a pinch of cayenne pepper or a few diced jalapeños for an extra kick!

Product used: Rhodes Quality Tomato Mexican Style, Rhodes Quality Tomato Paste, Rhodes Quality Whole Kernel Corn, Rhodes Quality Black Beans and Rhodes Quality Green Beans