Mexican Chilli Con Carne

While the rice is cooking, grate the carrot (unpeeled). Finely chop the red capsicum. Finely chop the garlic (or use a garlic press). Finely chop the tomato. Roughly chop the coriander leaves. Slice the lime into wedges. In a medium bowl, combine the tomato and the coriander with a squeeze of lime juice and a drizzle of olive oil. Season to taste with salt and pepper and stir to combine.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned. Add the carrot, red capsicum, garlic and Mexica Fiesta spice blend and cook for 2-3 minutes, or until fragrant. SPICY! Add less of the spice blend if you are sensitive to heat!

Add the tomato paste, water (for the beef) and the salt to the beef mince. Cook, stirring, for 2 minutes to warm through. Transfer 2 portions of the beef chilli to a medium bowl (this will become your lunch!). If you prefer a saucier chilli for dinner, add 1-2 tbs water to the frying pan and cook, stirring, until heated through.

Divide the basmati rice between bowls. Top with the chilli from the frying pan. Serve with 1/2 the sour cream, the tomato salsa and lime wedges.