Chilli Con Carne Dinner

Meanwhile, heat a drizzle of oil in a large frying pan on high heat and add the beef mince. Cook, breaking it up with a wooden spoon, until browned, 4-5 mins. Meanwhile, halve the peppers and discard the core and seeds. Chop into small pieces. Trim the carrot then quarter lengthways (no need to peel). Chop widthways into small pieces.

Lower the heat to medium and stir the Mexican spice into the mince along with the chopped veggies. Cook, stirring, until the veggies start to soften, 4-5 mins, then pour in the water (see ingredients for amount), finely chopped tomatoes, tomato passata and red wine stock pot. Stir and bring to the boil, then reduce the heat and simmer until the mixture is thick and vegetables are cooked, 15-20 mins, stirring occasionally.

Meanwhile, zest the lime then chop into wedges. Pop the sour cream in a bowl and stir in the lime zest. Season with a pinch of salt and pepper.

When ready to serve, fluff up the rice with a fork and divide between bowls. Season the beef mixture to taste with salt and pepper if needed, then reserve 2 portions of the mixture - this is for your lunch burrito. Serve the remaining mixture on top of the rice and finish with a dollop of zesty sour cream (reserve half for your burritos!) and the lime wedges for squeezing over.