Cook the rice according to packet instruction, with the chicken stock pot and bay leaf added to the water. Drain and set aside.
Heat a frying pan over a medium heat, spritz with low calorie cooking spray, and add the onions and garlic. Fry until soft. Add the minced beef and the bacon, and continue to fry until browned.
Add the beef stock pot to 200ml of boiling water, stir well, and set aside.
Add the cajun seasoning, Worcestershire sauce, and Frank's Red Hot Sauce to the minced beef pan and stir well.
Add the peppers, mushrooms, and stock to the pan, and stir well. Cook until the veggies are softened and the mixture has thickened, stirring regularly.
Add the rice and the spring onions to the pan, reserving a small amount of spring onions for garnishing, and stir well. Cook for a minute or until the rice is piping hot.
Divide the meal between 4 bowls, season with black pepper, and garnish with parsley and the remaining spring onion.
Serve and enjoy!