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Reduce the heat to low and add the rice tomato, celery, chilli powder, garlic, tomato pur̩e and stock to the pan. Cover and simmer for 50-55 minutes, or until the rice is tender and cooked. Keep an eye on the pan and top up with a little extra water if required.
Add in the kidney beans and simmer for another 5 minutes until the kidney beans are well heated, stir to ensure the rice does not stick to the bottom of the pan.
Serve and enjoy!