2 x 250g sachets ready-cooked Mexican rice (see tip)
a handful of fresh parsley, roughly chopped
plain tortilla chips, to serve
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.
Tip the tomatoes into the mince, then fill the can with water and pour this in. Add the tomato puree, give it all a good stir and let it come to the boil. Simmer, covered, for 25 minutes to cook the mince through.
Stir in the rice from both packets and let it heat through gently, then stir in the parsley. Serve with tortilla chips.