Cheesy Bean Chilli and Rice

Steps

1. oven to high grill.
2. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. While rice is cooking, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion and carrots for 3 minutes. Add Mexican spice mix and courgette to pan and cook for a further 1–2 minutes, or until onions are soft.
4. Add whole peeled tomatoes, black beans, chilli beans, stock and salt to pan and reduce heat to medium-low to cook for 12–15 minutes, or until chilli starts to thicken.
5. Sprinkle cheese evenly over chilli and place under grill to cook for 2–3 minutes, or until cheese is melted and golden.
6. While chilli is cooking, prepare the salad. In a large bowl, whisk 2 tablespoons of the sour cream with sweet chilli sauce (if using) until smooth. Finely shred cos lettuce and dice tomatoes 2cm. Add to bowl with sour cream/ sweet chilli mixture and toss to coat.
7. spoon ¾ cup cooked rice per person into bowls and top with a big spoonful of cheesy bean chilli. Dollop any remaining sour cream over cheesy bean chilli. Serve salad and a lemon wedge on the side to squeeze over just before eating