Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, peel and grate the garlic (or use a garlic press).

Halve the bell pepper and discard the core and seeds. Slice into thin strips. Drain and rinse the kidney beans in a sieve.

Heat a large frying pan on medium-high heat with a drizzle of oil.

Once hot, add the beef mince and bell pepper to the pan. Use a spoon to break up the mince as it cooks. Cook until browned, 5-6 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Stir in the garlic, Mexican style spice mix and chipotle paste (add less if you'd prefer things milder). Fry until fragrant, 30 secs. 

Add in the passata, veg stock paste, drained kidney beans, honey and water for the sauce (see pantry for both amounts). 

Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

Meanwhile, cut the tomato into 1cm chunks. Grate the Cheddar cheese. 

Once the chilli is ready, season with salt and pepper, stir in the butter (see pantry for amount), then remove from the heat. 

Fluff up the rice and share between serving bowls. 

Top with the beef chilli.

Spoon over the tomato chunks and sprinkle over the Cheddar to finish.