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
Make With
Preparation
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.