a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat.

c) Add the rice and cook for 10-12 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) While the rice cooks, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince and chorizo. Fry until the mince has browned, 5-6 mins.

c) Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

d) Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve.

a) When the mince has browned, drain and discard any excess fat.

b) Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

c) Add the garlic and Mexican style spice mix. Stir-fry for 30 secs. 

a) Next, stir in the passata, kidney beans, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). 

b) Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

a) Meanwhile, grate the cheese. 

b) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Season with salt and pepper, then remove from the heat. Add a splash more water if you feel it needs it. 

a) Share the rice out between your serving bowls and spoon over the chilli.

b) Finish with a sprinkling of cheese and a dollop of smashed avocado.