Cheesy Veggie-Loaded Chilli Bowl

While the rice is cooking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Finely chop the tomatoes. Cut the avocado into 1cm cubes. TIP: Chop the avocado in its skin then scoop out the flesh using a spoon. Finely chop the coriander. Grate the carrot (unpeeled). Drain and rinse the red kidney beans.

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the brown onion and cook until softened, 3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a wooden spoon, until browned, 3-4 minutes. Add the All-American spice blend and cook until fragrant, 1 minute.

Add the grated carrot and red kidney beans to the pan and cook until softened, 2-3 minutes.

Add the diced tomatoes and water (for the sauce) to the pan and crumble in 1 beef stock cube. Reduce the heat to medium-high and cook until reduced and thickened, 3-4 minutes.