Put your own stamp on this Mexican-style beef and black bean chilli by customising the spice level to suit your tastes. Pair it with an easy corn and tomato salsa, sour cream and lime for a meal that's made to please.
Mexican Fiesta spice blend(May be presentGluten)
shredded Cheddar cheese(ContainsMilk)
water (for the rice)
water (for the sauce)
In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the garlic (or use a garlic press). Roughly chop the tomato. Roughly chop the coriander. Slice the lime (see ingredients list) into wedges. Drain the sweetcorn. 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 squeeze of lime juice and a good drizzle of olive oil. Season to taste with salt and pepper and mix well.
When the rice has 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a high heat. When the oil is hot, add the beef mince and cook, breaking up with a wooden 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.
Divide the basmati rice between bowls and top with the Mexican beef and black bean chilli. Add a dollop of sour cream and sprinkle with the shredded Cheddar cheese. Top with the corn salsa and serve with the remaining lime wedges.