issolve the Mexican rice seasoning mix in 750ml of warm water.

In a large pan, heat the oil over medium heat.

Add the chopped onion, diced bell pepper, and ground beef.

Cook until the meat is crumbled and browned.

Add the sliced smoked sausage to the pan and stir.

Stir in the rice until well coated with the meat mixture.

Pour in the dissolved seasoning mix along with the tomato sauce, frozen peas, and continue stirring.

Let the mixture simmer for 20-25 minutes, or until the rice is cooked and creamy, adding more water if necessary.

Stir in the sweetcorn kernels and heat through.

Season the risotto with salt and pepper to taste.

Optionally, sprinkle grated cheese over the risotto before serving.

Serve the Mexican risotto with tortilla chips or kidney beans on the side.