Beef Chilli Con Carne with Rice and Corn Chips

Steps

1. Combine rice, water and a pinch of salt in a 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 large pot on high heat. Cook onion, carrot and beef mince with salt for about 5 minutes breaking mince up until browned. Add beef chilli spice mix and garlic to pot and cook a further 1 minute until fragrant.
3. Add chilli beans, canned tomatoes and stock to pot 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 2 minutes until wilted. Season to taste.
5. While chilli cooks, dice tomato 1cm and roughly chop coriander leaves and stalks.
6. To serve, divide ¾ cup cooked rice between bowls and top with chilli con carne, a sprinkle of tomato and coriander and a dollop of sour cream and sweet chilli sauce, and a pinch of chilli flakes (if using). Serve corn chips on the side (if using).