Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 500g lean beef mince
• 1 red pepper, diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp mild chilli powder
• 1 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 1 x 400g tin kidney beans, drained and rinsed
• 200ml beef stock
• 1 tsp Worcestershire sauce
• 300g basmati rice
• Salt and black pepper
• Fresh coriander, to serve (optional)

Method

1. Rinse the basmati rice and cook it in the rice cooker with the correct amount of water, or cook it in a saucepan according to the packet instructions.
2. Heat the olive oil in a large frying pan or casserole over a medium heat. Add the onion and cook for 5 minutes until softened, then stir in the garlic for 30 seconds.
3. Add the beef mince and cook for 5-6 minutes, breaking it up with a spoon, until browned all over.
4. Stir in the red pepper, cumin, smoked paprika and mild chilli powder. Cook for 1 minute, then add the tomato purée.
5. Pour in the chopped tomatoes and beef stock, then add the Worcestershire sauce. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.
6. Stir in the kidney beans and cook for another 5 minutes until hot. Season with salt and black pepper.
7. Fluff the rice and serve with the chilli. Finish with coriander if you like.