Smoky Lean Chilli Con Carne With Basmati Rice

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat 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 to the pan and cook for 3-4 min, or until browned all over, breaking it up with a wooden spoon as you go

Add your ground cumin, ground smoked paprika and chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 30 secs

Add your vegetable stock mix, chopped tomatoes, chipotle paste (not a fan of spice? Just add a little!) and 50ml [75ml] [100ml] cold water then bring to the boil over a high heat

Meanwhile, drain and rinse your red kidney beans

Add the drained red kidney beans to the pan and cook for 4 min further or until the mince is cooked through (no pink meat!) – this is your smoky chilli con carne

Note: Please ensure you cook your mince thoroughly (until piping hot!) as cooking equipment varies

Grate your cheddar cheese