Chilli Con Carne Con Rice

a) Meanwhile, halve, peel and chop the onion into small pieces.

b) Drain and rinse the kidney beans in a sieve.

c) Peel and grate the garlic (or use a garlic press). 

a) Heat a drizzle of oil in a large saucepan on medium-high heat.

b) Add the onion to the pan and stir-fry until softened, 4-5 mins. Add the garlic and Mexican style spice mix and cook until fragrant, 1 min.

c) Stir in the kidney beans, chopped tomatoes, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). 

d) Bring to the boil, then lower the heat and simmer until thickened slightly, 4-5 mins.

a) Meanwhile, cut the lime into wedges.

b) Roughly chop the coriander (stalks and all).

c) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto your board. Cut into 2cm chunks. Squeeze over some lime juice, then season with salt and pepper.

a) Once thickened, stir the cooked rice through the sauce. Simmer until piping hot, 1-2 mins.

b) Stir through half the coriander. Add a squeeze of lime juice, then remove from the heat.

c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.