Chilli Con Carne with Zesty Soured Cream Dinner

While the rice cooks, heat a drizzle of oil in a frying pan on medium-high heat. When the oil is hot, add the beef mince and cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks. Drain and discard any excess fat from the beef, then season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. Meanwhile, halve the peppers and discard the core and seeds. Chop into small pieces. Trim the carrots then quarter lengthways (no need to peel). Chop widthways into small pieces.

Stir the Mexican style spice mix into the mince along with the chopped veggies. Cook, stirring, until the veggies start to soften, 4-5 mins. Then, pour in the water for the beef (see ingredients for amount), chopped tomatoes, passata and red wine stock paste. Stir and bring to the boil, then reduce the heat and simmer until the mixture is thick and mince and veg are cooked, 15-20 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.

Meanwhile, zest the lime then chop into wedges. Pop the soured 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 chilli with salt and pepper if needed. Reserve 2 portions of the chilli - this is for your lunch burrito. Serve the remaining chilli on top of the rice and finish with a dollop of zesty soured cream (reserve half for your burritos) and the lime wedges for squeezing over. Dinner is served. Enjoy!