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 ground cumin 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 pepper and discard the core and seeds. Slice into thin strips. 

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

a) Add the pepper to the mince, then stir and cook for 2 mins. Add a drizzle of oil if needed.

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

c) Add the kidney 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, season the chilli to taste with salt and pepper. 

b) Share the rice between your bowls and spoon the chilli on top.

c) Finish with a sprinkle of cheese.

Enjoy!