Turkey Chilli with Tomato Corn Salsa

Steps

1. a small pot of water to the boil.
2. Combine rice, water and a pinch of salt in a medium 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. Heat a drizzle of oil in a large frypan on medium-high heat. Finely dice onion and cook for 2-3 minutes, until starting to soften. Add turkey chilli seasoning and turkey 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 carrot. Add carrot, stock and chilli beans to pan. Stir to combine, then simmer on medium heat for 5-7 minutes, until sauce thickens. Remove pan from heat and fold through first measure of sour cream. Season to taste with salt and pepper.
5. While chilli cooks, prepare tomato corn salsa. Cook corn in pot of boiling water for 1 minute, then drain well. Remove core and seeds from capsicum then dice capsicum and tomatoes 1.5cm.
6. Add all tomato corn salsa ingredients to a small bowl, toss gently to combine and season to taste with salt and pepper.
7. spoon 3/4 cup cooked rice onto plates or into bowls and top with a big spoonful of turkey chilli and tomato corn salsa. Top with a dollop of sour cream and garnish with coriander and a pinch of chilli flakes (if using).