• 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).

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

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

• Add the pork mince and fry until browned, 4-5 mins.
• Break it up with a spoon as it cooks.
• Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat. Mince is cooked when no longer pink in the middle.

• Add the courgette and cannellini beans to the pot along with the Central American spice and paprika. Cook for 1 min, stirring often.
• Add tomato paste, stock powder and 350ml water (double for 4p).
• Bring to the boil and simmer for 10-12 mins, or until the veg is tender.
• Stir in the chilli flakes (use less if you don't like spice). 
• Season to taste with salt, pepper and sugar.

TIP: Loosen with a splash of water if necessary!

• Dish up spoonfuls of rice and top with hearty chilli. 
• Garnish with cheese and chopped parsley.