• Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover, and cook for 10 mins.
• Remove from the heat.
• Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Halve, peel and then finely chop the onion.
• Trim the courgette then quarter lengthways. Chop into 1cm chunks.
• Roughly chop the parsley (stalks and all).
• Drain and rinse the cannellini beans in a sieve.

• Place a large pot over medium-high heat with a drizzle of oil. 
• Once hot, add the onion and season with salt and pepper.
• Cook the onion until softened,  stirring occasionally, 4-5 mins.

• Add the pork mince and fry until browned, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Mince is cooked when no longer pink in the middle.
• Break it up with a spoon as it cooks. Season with salt and pepper.
• Add the cannellini beans to the pot along with the Central American spice and paprika.
• Cook, stirring continuously, for 1 min.

• Add passata, stock powder and 150ml water (double for 4p).
• Bring to the boil then lower the heat, cover and simmer for 10-12 mins.
• When the stew has 5 mins of cooking time left, remove the lid and add the chilli flakes (use less if you don't like spice) and courgette. Cook, uncovered, until softened, 4-5 mins.
• Taste and season with salt, pepper and sugar.

TIP: Loosen with a splash of water if necessary!

• Fluff up the rice with a fork and divide between bowls.
• Top with spoonfuls of hearty chilli. 
• Garnish with cheese and chopped parsley.