a) Boil a half-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) Meanwhile, heat a large frying pan on high heat (no oil).

b) Once hot, add the beef mince and fry until browned, 4-5 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 bell pepper and discard the core and seeds. Slice into thin strips. 

b) Drain and rinse the black beans in a sieve.

a) Add the sliced pepper to the mince, then stir and cook for 2 mins.

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

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

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

a) Meanwhile, grate the cheese.

a) Once cooked, taste and season the chilli with salt and pepper if needed. 

b) Fluff up the rice with a fork, then share between your bowls.

c) Spoon the chilli on top, then finish with a sprinkle of cheese.

Enjoy!