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) 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 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, halve the pepper and discard the core and seeds. Slice into thin strips.
b) Drain and rinse the mixed beans in a sieve.

a) Add the pepper to the mince, then stir and cook for 2 mins.
b) Stir in the Mexican style spice mix, finely chopped tomatoes and beef stock paste.
c) Add the mixed beans and water for the sauce (see ingredients for amount) and bring to the boil.
d) 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.

a) Meanwhile, grate the cheese.

a) Once cooked, season the chilli with salt and pepper to taste.
b) Share the rice between your bowls.
c) Serve the chilli on top of the rice and finish with a sprinkle of cheese. Enjoy!