Stuffed Steaks With Vegetable Rice - cooking recipe

Ingredients

150 g long grain rice
4 None small courgette, finely diced
400 g can mixed sweetcorn and kidney beans, drained (or 1 x 200g can each)
4 None neck steaks (ask the butcher to cut a pocket in each)
8 tbsp yoghurt spread with paprika and pepperoni

Preparation

Cook the rice according to the package instructions, adding the zucchini, sweet corn and kidney beans for the last 3-4 mins. Mix the yogurt with paprika then fill each meat \"pocket\" with 2 tbsp of the mixture and secure with toothpicks.
Heat the oil in a pan and sear the meat, turning regularly, for about 10 mins. Drain the rice mixture and serve with the meat. Drizzle a little cooking fat over the meat.