Chilli Con Carne with Rice and Tomato Salsa

Steps

1. 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.
2. Heat a drizzle of oil in a large pot on medium heat. Cook onion for 2–3 minutes, until starting to soften. Add garlic and chilli spice mix and cook for a further 1–2 minutes, until fragrant.
3. Increase heat to high and add beef mince. Cook for 4–5 minutes, until browned, breaking up with a wooden spoon as it cooks.
4. While mince browns, grate the courgette. Add to pot with all remaining chilli con carne ingredients. Stir to combine, reduce heat to medium and simmer for 8–10 minutes, until sauce thickens. Season to taste with salt and pepper.
5. While chilli simmers, prepare the salsa. Dice tomatoes and avocado 1cm and finely slice spring onions (reserve green part for garnish). Toss all in a bowl with a drizzle of olive oil and vinegar. Season to taste with salt and pepper. Set aside.
6. Spoon ¾ cup of cooked rice into bowls and top with chilli con carne, tomato salsa and a dollop of sour cream. Sprinkle over reserved spring onion and chilli flakes (if using).