Summer Spaghetti with tomato, olives and basilAugust 27, 2018
Marinated chicken skewers with pineappleAugust 27, 2018
Express chile con carne
250g of Golden Sail long grain rice
1 jar of Panzani Bolognese
300g cooked canned Cantina Mexicana red kidney beans
10 strands of chive
Spices: pepper, paprika, garlic, cumin, oregano, cloves
- Cook the rice in salted boiling water.
- Heat the Bolognese sauce with the spices in another saucepan and stir in the drained kidney beans.
- Drain the rice. Lay out on one half of a plate, packing the rice in slightly. Pour the express chilli (the beans and spicy sauce) onto the other half of the plate.
- Sprinkle with chopped chives and serve hot.