Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve.

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

Stir in the garlic and chipotle paste. Fry for another 30 secs. 

Stir in the passata, vegetable stock paste, kidney beans, sugar and water for the sauce (see pantry for both amounts). 

Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

Meanwhile, cut the tomato into 1cm chunks and pop into a small bowl.

Drizzle over a little olive oil, season with salt and pepper and mix together. Set the salsa aside. 

Trim and thinly slice the spring onion. Grate the cheese. 

Once the chilli's ready, season with salt and pepper and stir in the butter (see pantry for amount).

Remove from the heat. 

When everything's ready, share the rice out between your serving bowls.

Spoon over the chilli non carne, then top with the tomato salsa and cheese. 

Dollop on the smashed avocado and sprinkle over the spring onion to finish.