Cheesy Bean Chilli with Mango Salsa

Steps

1. Preheat oven to high grill. 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.
2. Finely dice onion and grate carrot and courgette. Heat a drizzle of oil in a large, oven-proof fry-pan on medium-high heat. Cook onion, carrot and courgette for 4 minutes. Add Mexican spice mix and cook for a further 1 minute, stirring, until fragrant.
3. Drain and rinse red kidney beans. Add to veggie mixture, along with canned tomatoes, chilli beans, stock and salt and bring to a simmer. Reduce heat to low-medium and cook for 12-15 minutes, until chilli starts to thicken. Season to taste.
4. Sprinkle cheese evenly over chilli and place under grill to cook for 2-3 minutes, until cheese is melted and golden. Alternatively, transfer to a baking dish and sprinkle with cheese before grilling.
5. While chilli is cooking, prepare salsa. Peel mango. Dice mango, cucumber and tomato 1cm. Add to a medium bowl with a drizzle of olive oil and lime juice, gently fold to combine and season. Thinly slice lettuce, cut remaining lime into wedges and set aside to serve.
6. To serve, spoon ¾ cup cooked rice per person into bowls and top with cheesy bean chilli. Top with a handful of lettuce and a dollop of sour cream (if using). Serve mango salsa on the side and a lime wedge to squeeze over just before eating. Sprinkle with chilli flakes if desired.