Chilli Con Carne with Mexican Rice and Sour Cream

Steps

1. Heat a drizzle of oil in a medium pot on medium-high heat. Cook onion and chilli con carne spice mix for about 2 minutes, until tender.
2. Add salt, rice, boiling water and stock to pot with onion and bring to the boil with the lid on. As soon as it boils, reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
3. Heat a drizzle of oil in a large fry-pan on medium-high heat. Add beef mince and garlic paste to pan and cook for 4–5 minutes, breaking up with a wooden spoon as it cooks, until browned. Season with salt and pepper.
4. While mince cooks, grate carrot. Add carrot, chilli con carne sauce, chilli beans and water to pan. Stir to combine, bring to a simmer, reduce heat to low-medium and cook for about 5 minutes, until sauce is thickened. Season to taste with salt and pepper.
5. While chilli con carne cooks, remove core and seeds from capsicum and dice 2cm. Cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon, scoop out flesh and dice 2cm.
6. To serve, spoon ¾ cup cooked Mexican rice into each bowl and top with a big spoonful of chilli con carne. Top with a sprinkle of cheese (if using), capsicum, avocado and a dollop of sour cream.