Lamb Chilli Con Carne with Rice and Corn Chips

Steps

1. Combine rice, water and a pinch of salt in a small 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. Finely dice onion and grate carrot. Heat a drizzle of oil in a medium pot or large fry-pan on high heat. Cook onion, carrot, and lamb mince with salt for about 5 minutes, breaking mince up until browned. Add lamb chilli spice mix and garlic and cook a further 1 minute until fragrant.
3. Add chilli beans and chopped tomatoes and bring to a low simmer. Simmer for about 10 minutes until sauce has thickened.
4. Roughly chop spinach and add to chilli. Cook for 1-2 minutes until wilted. Season to taste.
5. While chilli cooks, dice tomato 1cm, roughly chop coriander leaves and stalks, and cut lime in wedges.
6. To serve, spoon ½ cup rice into bowls and top with chilli con carne, a sprinkle of tomato and coriander, a dollop of sour cream and sweet chilli sauce, and a pinch of chilli flakes (if using). Squeeze over lime. Serve corn chips on the side (if using).