a) Boil a full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) While the rice cooks, heat a large frying pan on medium-high heat (no oil).

b) 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.

a) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.

b) Peel and grate the garlic (or use a garlic press).

c) Drain and rinse the kidney beans in a sieve.

d) Grate the cheese.

a) Add the sliced pepper and garlic to the mince and stir-fry for 2 mins. 

b) Stir in the Mexican style spice mix, passata and beef stock paste. 

c) Add the kidney beans and water for the sauce (see pantry for amount), then bring to the boil.

a) Lower the heat to medium and simmer until the sauce has thickened, 8-10 mins. Stir occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Once thickened, season the chilli to taste with salt and pepper. 

a) Fluff up the rice with a fork and share between your bowls. 

b) Serve the chilli on top and finish with the grated cheese.

c) Enjoy!