For the Chilli 🌶️🍖🫘: 250g minced beef, 2 tablespoons Mexican Mix, 1 tablespoon olive oil, ½ onion, finely chopped, 1 garlic clove, minced, 200g canned chopped tomatoes, ½ red bell pepper, ½ yellow bell pepper, 100g canned kidney beans, drained and rinsed, 100ml beef stock, 1 teaspoon tomato paste, ½ teaspoon chili powder (optional, for extra spice) 🌶️🔥, salt and pepper to taste

For the Rice 🍚: 150g long-grain rice, 300ml water, ½ teaspoon salt

For Garnish 🌿: 1 small bunch of coriander chopped, ½ lime, cut into wedges, 2 tablespoons sour cream (optional), 2 tablespoons cheddar cheese (optional) 🧀

Cook the Chilli 🌶️🍖🔥: Heat olive oil in a large pan over medium heat. Add the chopped onion, peppers and garlic, sauté until soft and fragrant (about 2 minutes). Add the minced beef and cook until browned, breaking it up with a spoon. Stir in the Mexican Mix and pour in the chopped tomatoes, kidney beans, tomato paste, and beef stock, then stir well and let simmer on low heat for 15-20 minutes (or up to 1 hour for deeper flavour) until thickened.

While the Chilli cooks… Prepare the Rice 🍚🧑‍🍳: Rinse the rice under cold water and in a saucepan, add rice, water, and salt. Bring to a boil, then cover and simmer on low heat for 10-12 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Serve 🍛😋: Spoon the fluffy rice onto plates and top with the chilli. Garnish with chopped coriander, a squeeze of fresh lime, and a dollop of sour cream if desired.

Eat up & enjoy! 🔥😋