• Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover, and cook for 10 mins.
• Remove from the heat.
• Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Halve, peel and finely chop the onion.
• Trim the courgette then quarter lengthways. Chop widthways into 1cm chunks.
• Drain and rinse the cannellini beans in a sieve.

• Place a large pot over medium-high heat with a drizzle of oil. 
• Once hot, add the onion and cook until softened, stirring occasionally, 4-5 mins.

• Add the pork mince and fry until browned, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Mince is cooked when no longer pink in the middle.
• Break it up with a spoon as it cooks. Season with salt and pepper.
• Add the cannellini beans to the pot along with the Central American spice.
• Cook, stirring continuously, 1 min.

• Add passata, stock, creme fraiche, courgette and chilli flakes (use less if you don't like spice).
• Pour in 75ml water (per 2P) along with ¼ tsp salt (per 2P) and ½ tsp sugar (per 2P).
• Cover and cook for 6-8 mins.
• Taste and season with salt, pepper and sugar.

TIP: Loosen with a splash of water if necessary!

• Fluff up the rice with a fork and divide between bowls.
• Top with spoonfuls of hearty chilli. 
• Garnish with cheese and a drizzle of the BBQ sauce.