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

Stir in the rice and 1/4 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. Pop half of them into a bowl and mash with the back of a fork.

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

Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Stir in the garlic and chipotle paste (add less if you'd prefer things milder). Cook for 1 min.

Add the passata, beef stock paste, kidney beans (whole and mashed), sugar and water for the beans (see pantry for both amounts) to the beef.

Stir to combine, then bring to the boil and simmer until the chilli has reduced and thickened, 4-5 mins.

Stir in a knob of butter (if you'd like).

While the chilli simmers, zest and cut the lime into wedges (see ingredients for amount). Halve the baby plum tomatoes. 

Add a good squeeze of lime juice to a medium bowl and stir in a drizzle of olive oil. Season with salt, pepper and a pinch of sugar (if you have any). Mix together, then stir in the tomatoes.

Pop the soured cream and lime zest into another small bowl. Season with salt and pepper and mix well.

When everything's ready, stir a squeeze of lime juice into the chilli. Taste and season with salt and pepper if needed.

Fluff up the rice with a fork and share between your bowls. Spoon over the chilli, then top with the salsa and zesty soured cream.

Serve with any remaining lime wedges for squeezing over.

Enjoy!