a) Bring a large saucepan of water to the boil with 1/4 tsp salt.
b) When boiling, add the rice and cook for 12 mins.
c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) When hot, add the beef mince and cook 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 after handling raw mince.

a) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
b) Roughly chop the coriander (stalks and all).
c) Drain and rinse the kidney beans in a sieve.

a) Add the pepper to the mince. Stir and cook for 2 mins.
b) Stir in the Mexican style spice mix, finely chopped tomatoes and red wine stock paste.
c) Add the kidney beans and water for the sauce (see ingredients for amount) and 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 cooked, stir half the coriander through the chilli.
c) Season to taste with salt and pepper.

a) Share the rice between your bowls.
b) Serve the chilli on top of the rice and finish with a spoonful of creme fraiche.
c) Sprinkle over the remaining coriander. Enjoy!