Speedy Chilli Con Carne With Tomato Salad

Steps

1. a full kettle to the boil.
2. Add boiling water and a pinch of salt to a medium pot and bring to the boil, covered, with a tight-fitting lid. Add rice, stir and return lid. 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. Heat a drizzle of oil in a large fry-pan on medium-high heat. Finely dice onion and cook for 2–3 minutes, until starting to soften. Add beef mince to pan and cook for 4–5 minutes, breaking up with a wooden spoon as it cooks, until browned.
4. While mince cooks, grate courgette. Add courgette, chilli con carne sauce, beef stock, chilli beans and salt to pan. Stir to combine then simmer on medium heat for 5–7 minutes, until sauce thickens. Season to taste with salt and pepper. Fold through chipotle sauce (if using).
5. While chilli con carne cooks, prepare tomato salad. Dice tomato and avocado 1cm and add to a small bowl with vinegar and oil. Toss gently to combine and season to taste with salt and pepper.
6. Grate carrot then fold through steamed rice.
7. Divide rice between bowls and top with a big spoonful of chilli con carne. Top with some tomato salad and a dollop of sour cream.