• Boil a half-full kettle.
• Meanwhile, heat a frying pan on medium-high heat (no oil).
• Once hot, fry the pork, 5-6 mins. Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

• Meanwhile, pour the boiling water into a saucepan with 1/4 tsp salt on high heat.
• Boil the rice, 10-12 mins. Once cooked, drain, pop back in the pan and cover.
• Meanwhile, drain and rinse the beans.

• Add the tomato puree to the pork. Cook, 1 min.
• Stir in the beans, red wine stock paste, chipotle (add less if you'd prefer things milder), honey and water for the sauce (see pantry for both). Bring to the boil and simmer, 3-4 mins.
• Remove from the heat. Add a splash of water if it's a little thick.

• Share the rice between your bowls.
• Top with the pork chilli.
• Drizzle over the soured cream.

Enjoy!