Heat a large frying pan on medium-high heat. Add the beef mince and chorizo (no oil) and cook until browned, for around five minutes. Break the mince up with a wooden spoon as it cooks.
Meanwhile, trim the green beans and chop into thirds. Roughly chop the coriander. Drain and rinse the black beans.
Lower the heat to medium. Add the green beans, feijoada paste and bolognese garnish. Stir and cook for three minutes.
Add the 50ml of water, finely chopped tomatoes and black beans, stir and bring to the boil. Pop on a lid and simmer until thickened for seven minutes.
A few minutes before you're ready to serve, squeeze the pouch, tear the strip and microwave the rice at 800W for two minutes (or stir-fry for three minutes in a dry frying pan over a medium-high heat).
Serve the rice topped with the feijoada and a sprinkling of coriander and enjoy.