Smoky Harissa Lean Pork Chilli & Brown Rice With Lime Pickled Onion

Boil half 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

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

Once hot, add your mince (remove the paper if required!) and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

Meanwhile, peel and finely slice your red onion[s]

Peel and finely chop (or grate) your garlic

Chop your lime[s] into wedges

Add 1/4 of the sliced onion to a small bowl (you'll use the rest later!) with 4 tbsp [6 tbsp] [8 tbsp] boiled water, the juice of half the lime wedges (not sure about citrus? Try using less!) a pinch of sugar and salt and set aside to pickle – this is your lime pickled onion

Once the mince is beginning to brown, add the remaining sliced onion to the pan and cook for a further 3-4 min or until softening

Drain and rinse your black beans

Once the onion is softening, reduce the heat to medium-high, add the chopped garlic and your ground smoked paprika to the pan and cook for 30 secs or until fragrant

Once fragrant, add your chopped tomatoes to the pan with the drained black beans, your chicken stock mix, 1/2 tsp [3/4 tsp] [1 tsp] sugar and 100ml [130ml] [170ml] boiled water

Give everything a good mix up and cook for 3-4 min or until thickened and the mince is cooked through (no pink meat!)

Once thickened, add your harissa paste (can't handle the heat? Go easy!) and stir it all together – this is your smoky harissa pork chilli

Drain the lime pickled onion