Classic Lean Beef Chilli Con Carne with Brown Rice

Boil a kettle

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

Peel and finely chop your brown onion[s]

Deseed your sweet pointed pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

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

Once hot, add the pepper strips and chopped onion with a pinch of salt and cook for 3-4 min or until beginning to soften

Dissolve your beef stock mix and tomato paste in 250ml [325ml] [400ml] boiled water – this is your tomato stock

Drain and rinse your kidney beans

Once the onion and pepper have softened, increase the heat to high and add your mince with your ground cumin, ground smoked paprika, dried oregano and chilli flakes (can't handle the heat? Go easy!)

Cook for 3-4 min or until the mince is browned, breaking it up with a wooden spoon as you go

Once the mince is browned, add the tomato stock with the drained kidney beans and season with a generous pinch of salt and pepper

Cook for 5-6 min further or until the sauce is thickened to a bolognese-like consistency or until cooked through (no pink meat!) – this is your chilli con carne

Grate your cheddar cheese

Trim, then slice your spring onion[s] finely

Fluff the basmati rice with a fork