INGREDIENTS
- 1 x 400g Bull Brand Chili Mince
- 1/2 cup Basmati Rice
- 1 x Phodes Red Kidney Beans
- 1 Fresh Tomato, chopped
- 1/4 Tin Rhodes Corn Kernels
- 2 tbsp Cheese, grated
METHOD
- Cook the rice in 375ml of water until tender and then drain.
- Warm the chili mince through.
- Place the rice into a serving bowl, working in a clockwise direction top with the mince, red kidney beans, tomato, corn and cheese.
