Beef Chilli with Rice

• 280g beef mince
• 150g rice
• 1 can kidney beans
• 1 can chopped tomatoes
• 1 onion
• 1 red pepper
• 2 tsp chilli powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Cheddar and sour cream to serve

1. 1

   Rinse the rice and cook in 300ml salted water — boil, cover, simmer 12 min, rest 5 min.

2. 2

   Dice the onion and red pepper. Drain and rinse the kidney beans.

3. 3

   Heat oil in a large heavy pan over medium-high. Cook the onion 5 min until softened. Add the beef mince and cook, breaking it up, 5–6 min until well browned.

4. 4

   Add chilli powder, cumin, and smoked paprika. Stir for 1–2 min until fragrant.

5. 5

   Add the chopped tomatoes, kidney beans, red pepper, and a pinch of salt. Stir well and bring to a simmer.

6. 6

   Cook uncovered 15 min, stirring occasionally, until thick and deeply flavoured. Taste and adjust seasoning — add more chilli powder if needed.

7. 7

   Serve over rice. Top with grated cheddar and a spoonful of sour cream.