One-Pot Mexican-Style Lean Beef, Rice & Beans

Deseed the yellow pepper[s] and red pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces

Peel and slice the brown onion[s]

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

Once hot, add the sliced onion and chopped peppers with a generous pinch of salt

Cook for 2 min or until starting to soften

Add the ground cumin, ground coriander, ground smoked paprika and half the chilli flakes (can't handle the heat? Go easy!) and cook for 1-2 min or until fragrant

Once fragrant, add the mince to the pan and cook for 2 min, breaking it up with a wooden spoon as you go

Mix in the beef stock mix and tomato paste with a pinch of salt and cook for a further 2 min or until the mince is browned all over

Rinse the white long grain rice until the water runs clear, then add it and give everything a good mix up

Add the chipotle paste (not a fan of spice? Just add a little!), a pinch of salt and pepper and 175ml [350ml] cold water to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 12-15 min or until all the water is absorbed and the rice is cooked

Tip: Add a splash more water if it's looking a little dry!

Meanwhile, drain and rinse the black beans

Once the rice is cooked, stir through the drained black beans and cook for a further 2 min or until the beans are warmed through – this is your Mexican-style mince, rice & beans