Step 1

Preheat oven grill to 200°C/high. Set aside a large casserole/baking dish (if you do not have an oven proof frying pan).

Step 2

Combine all rice ingredients in a medium-sized lidded 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 or steaming. When rice has finished steaming, fluff up grains with a fork.

Step 3

Heat a little oil in a large frying pan (preferably oven-proof) on a high heat.Cook beef mince and onion, breaking up mince with a wooden spoon as it cooks, for 7-8 minute, until browned. Add chilli spice mix (see recipe below) and chilli flakes/powder (if using) and cook for a further 1 minutes, until fragrant.

Step 4

Add corn, beans, tomato paste, canned tomatoes, carrot and stock to pan. Bring to a summer then reduce heat to low and simmer, stirring occasionally, for 9-12 minutes, until thickened. Season to taste with salt and freshly ground black pepper.

Step 5

While sauce is simmering, prepare the rest of the meal. In a small bowl, combine sour cream and tomato sauce and set aside. Thinly slice lettuce and place in a serving bowl.

Step 6

Sprinkle cheese over mince and place whole pan under grill for about 6 minutes, until cheese is bubbling and golden. If you don’t have an oven-proof frying pan, transfer mixture to an oven-proof dish before adding the cheese.

Step 7

To serve, place Chilli Con Carne, rice, tomato sour cream and lettuce in the middle of the table for everyone to help themselves.

Step 8

Mix together 2 teaspoons smoked paprika, 2 teaspoons dried oregano, 2 teaspoons onion powder, 1 teaspoon ground cumin and 1 teaspoon ground coriander