• Roughly chop tomato. 
• Thinly slice spring onion. 
• Drain sweetcorn.
• Drain and rinse black beans (see ingredients). 
• Cut capsicum into bite-sized chunks.
• In a small bowl, combine tomato, spring onion, sweetcorn, white wine 
vinegar and a drizzle of olive oil. Season to taste with salt and pepper. Mix well.  

• In a large frying pan, heat a drizzle of olive oil over high heat. When the oil is hot, 
cook beef mince, breaking up with spoon, until browned, 4-5 minutes. Drain oil 
from the pan.
• To pan, add a drizzle of olive oil, Tex-Mex spice blend and tomato paste. Cook, 
stirring until fragrant, 1-2 minutes.
• SPICY! The chipotle sauce is hot, but use less if you're sensitive to heat. Reduce heat 
to medium, then add capsicum, black beans, mild chipotle sauce and the water 
(for the sauce), stirring to combine. Simmer, stirring occasionally, until slightly 
thickened, 3-4 minutes. Season to taste. 

• Microwave basmati rice until steaming, 2-3 minutes.  

• Divide rapid rice between bowls. Top with Tex-Mex beef and black bean chilli.
• Top with corn salsa and light sour cream to serve. Enjoy!