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1. Heat the oil in a medium saucepan until hot, tip in the onion and let it sizzle and turn golden (4-5 minutes) as you stir occasionally. Add the mince and cook until it's no longer pink, stirring to break it up and scraping the bottom of the pan so it doesn't stick. If it does, add a splash of oil.
2. Tip the tomatoes into the mince, then fill the can with water and pour this in. Add the tomato purée, give it all a good stir and let it come to the boil. Simmer, covered, for 25 minutes to cook the mince through.
3. Stir in the rice from both packets and let it heat through gently, then stir in the parsley. Serve with tortilla chips.

489 kcalories, protein 30g, carbohydrate 46g, fat 22 g, saturated fat 5g, fibre 3g, salt 1.1 g

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• bundysbird

  06 December 2007

  bundysbird rated and commented on this recipe

  

  I own a childrens nursery- this is a definate favourite!!!

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• Gemma

  09 January 2008

  Gemma commented on this recipe

  Does anyone know how many servings this recipe makes?

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Ingredients

• 2 tbsp sunflower or vegetable oil
• 1 onion , chopped
• 450g pork (or turkey) mince
• 400g can chopped tomatoes
• 3 tbsp tomato purée
• 2 x 250g sachets ready-cooked Mexican rice (see tip)
• a handful of fresh parsley , roughly chopped
• plain tortilla chips , to serve

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Difficulty and servings

Easily halved

Preparation and cooking times

Ready in 35-45 minutes

Ingredients

• 2 tbsp sunflower or vegetable oil
• 1 onion , chopped
• 450g pork (or turkey) mince
• 400g can chopped tomatoes
• 3 tbsp tomato purée
• 2 x 250g sachets ready-cooked Mexican rice (see tip)
• a handful of fresh parsley , roughly chopped
• plain tortilla chips , to serve

489 kcalories, protein 30g, carbohydrate 46g, fat 22 g, saturated fat 5g, fibre 3g, salt 1.1 g

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