Cheesy Lean Beef & Mushroom Chilli With Brown Rice

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Grate your white cup mushrooms

Peel and finely dice your brown onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

Slice half your green chilli[es] into rounds and finely chop the rest

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the grated mushrooms with the diced onion, pepper and chopped chilli (can't handle the heat? Go easy!) with a generous pinch of salt and cook for 4-5 min or until softened

Boil half a kettle

Once softened, add your mince, chopped garlic and ground smoked paprika with your ground cumin and ground coriander and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

Combine your beef stock mix and tomato paste with 50ml [75ml] [100ml] boiled water – this is your tomato beef stock

Once the mince is browned, add your chopped tomatoes and tomato beef stock to the pan with a pinch of sugar and salt and cook for a further 5-6 min or until the sauce has thickened and the mince is cooked through (no pink meat!) – this is your mince & white cup mushroom chilli

Meanwhile, grate your lighter cheese