Beef Chilli and Rice Burrito Bowl

a) While the rice cooks, peel and grate the garlic (or use a garlic press).

b) Heat a large frying pan on medium-high heat (no oil).

c) Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.

d) Season with salt and pepper.

a) Add the garlic and Central American style spice mix (add less if you'd prefer things milder) into the beef. Stir-fry until fragrant, 30 secs. 

b) Pour the passata, chicken stock paste, water for the sauce (see pantry for amount) into the pan. Add a pinch of sugar (if you have any). Stir together and bring to the boil, then reduce the heat.

c) Simmer, stirring occasionally, until the sauce has thickened, 10-12 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

d) Season with salt and pepper, then remove from the heat.

a) Meanwhile, quarter the baby plum tomatoes. Pop them into a small bowl with the olive oil for the salsa (see pantry for amount).

b) Season with salt and pepper, mix together, then set your salsa aside. 

a) Grate the Cheddar cheese.