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

a) Meanwhile, heat a splash of oil in a frying pan over 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 after handling raw mince.

a) Meanwhile, halve, peel and thinly slice the onion.
b) Halve the pepper and discard the core and seeds. Slice into thin strips.
c) Peel and grate the garlic (or use a garlic press).
d) Drain and rinse the kidney beans in a sieve.

a) Add the onion to the beef, stir together and cook until starting to soften, 2-3 mins.
b) Add the pepper, stir and cook for 2 mins.
c) Stir in the Mexican style spice mix, garlic, finely chopped tomatoes and beef stock paste. Add the kidney beans, sugar and water (see ingredients for both amounts) and bring to the boil.
d) Lower the heat to medium and simmer until the sauce is thick, 8-10 mins. Stir occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Meanwhile, grate the cheese and set aside.

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!