a) Boil a full kettle.
b) When boiling, pour 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 drizzle of oil in a frying pan on high heat.
b) When the oil is hot, add the beef mince and cook 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, drain and rinse the kidney beans in a sieve.

a) Stir the Mexican style spice mix, chopped tomatoes and beef stock powder into the beef.
b) Add the kidney beans and water for the sauce (see ingredients for amount) and bring to the boil.
c) Lower the heat to medium and simmer until the sauce has thickened, stirring occasionally, 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 with salt and pepper to taste.
b) Share the rice between your bowls and spoon the chilli on top.
c) Finish with a sprinkle of cheese and a dollop of soured cream.
Enjoy!