400g can chopped tomatoes made up to 1 pint with beef stock
Pinch mixed herbs
1 Bay leaf
Parmesan cheese to serve
Method
STEP 1
Fry onion and celery in oil for 5 minutes. Stir in mince and fry for 10 minutes.
STEP 2
Add mushroom and rice and cook for a further 2 minutes.
STEP 3
Pour in tomatoes and stock, add herbs and seasoning. Bring to the boil, cover and simmer gently for 25 minutes or until rice is cooked and liquid is absorbed.
STEP 4
Remove bay leaf before serving. Sprinkle with Parmesan cheese.