INGREDIENTS
200 g
Pork mince
1
tin Kidney beans, (drained, rinsed and liquid reserved)
2
Spring onions, (slices)
1
Red onion, (finely diced)
1
Vegetable stock cube
10 g
Fresh coriander, (finely chopped)
3 tbsp
Tomato puree
3 tbsp
Chipotle paste
130 g
Wholegrain rice
30 g
Mature cheddar cheese, (grated)
1 tsp
Ground cinnamon
2 tbsp
Olive oil
1
Lime, ( juice and zest)
1 tsp
Ground cumin
1/2 tsp
Paprika