Mexican Beef and Black Bean Chilli

While the rice is cooking, finely chop the garlic (or use a garlic press). Roughly chop the tomato. Roughly chop the coriander. Drain the sweetcorn (see ingredients list). Drain and rinse the black beans (see ingredients list). Grate the carrot (unpeeled).

In a small bowl, combine the tomato, coriander and sweetcorn with a drizzle of white wine vinegar and a good drizzle of olive oil. Season to taste and mix well.

SPICY! The spice blend is hot, use less if you're sensitive to heat. When the rice has 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes. Add the garlic and Mexican Fiesta spice blend and cook until fragrant, 1 minute.

Add the carrot, black beans, tomato paste (see ingredients list) and water (for the sauce) to the frying pan and stir to combine. Reduce the heat to medium-high and simmer, stirring occasionally, until slightly thickened, 3-4 minutes. Season to taste.