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Heat the oil over a medium heat in a large, deep frying pan. Add the mince. Fry for 5 minutes until browned.
Add the onion, garlic, celery, green peppers, cajun spice mix and cook for 5 minutes until the vegetables are starting to soften.
Rinse your rice really well in a sieve (until the water coming out is clear) and then add to the pan, along with the stock, tomato puree and salt and pepper.
Give everything a good stir, pop the lid on and cook for 15 -20 minutes, stirring occasionally until the rice has soaked up the stock and is cooked through.
Preheat the grill to HIGH.
Fluff the rice up with a fork and sprinkle over the cheese. Pop under the grill to finish off for about 3-5 minutes.
Sprinkle on the spring onions if you’re using them.