Tuna and Bean Mexican Rice Bake

Ingredients

• 320 g tinned tuna in spring water, drained
• 250 g long-grain white rice
• 400 g tinned chopped tomatoes
• 200 g tinned black beans, drained
• 2 tbsp mild taco seasoning
• 400 ml chicken or vegetable stock
• 120 g mild cheddar cheese, grated
• 100 g frozen sweetcorn

Method

1. 1

   Preheat the oven to 190°C (170°C fan). Place the uncooked rice in a large ovenproof dish.

2. 2

   Stir in the tinned tomatoes, stock, black beans, frozen sweetcorn and taco seasoning. Mix well.

3. 3

   Flake the drained tuna over the top and stir gently to combine.

4. 4

   Cover the dish tightly with foil and bake for 30 minutes until the rice has absorbed the liquid and is cooked through.

5. 5

   Remove the foil, scatter over the grated cheese and return to the oven for 8–10 minutes until the cheese is melted and golden. Serve directly from the dish.